Triggerfish with Huitlecoche

Name: Triggerfish with Huitlecoche
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 2 servings
Ingredients: 1 tablespoons canola oil; Two 3-ounce fillets triggerfish, skin off and pin bones removed; 1/2 teaspoon kosher salt; 4 tablespoons unsalted butter; 2 tablespoons huitlacoche; 2 teaspoons chopped shallots

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Level: Easy

Total: 15 min
Active: 15 min

Yield: 2 servings

Level: Easy

Total: 15 min
Active: 15 min

Yield: 2 servings

Ingredients

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1 tablespoons canola oil

Two 3-ounce fillets triggerfish, skin off and pin bones removed

1/2 teaspoon kosher salt

4 tablespoons unsalted butter

2 tablespoons huitlacoche

2 teaspoons chopped shallots

Directions

Heat the oil in a medium pan over high heat. Sprinkle the fish evenly with the salt and place in the pan. Cook until translucent, and then flip and add the butter. Cook until the butter is browned, and then add the huitlacoche and shallots. Baste the fish with the butter and shallot mixture and remove from the pan. Serve.