Triggerfish with Huitlecoche

Recipe courtesy Chef E. Michael Reidt, Area 31 Restaurant, EPIC Hotel, Miami, FL
Show: Emeril's Florida Episode: Miami
TOTAL TIME: 25 min
Prep: 15 min
Inactive Prep: --
Cook: 10 min
YIELD: 2 servings
LEVEL: Easy

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
recipe tools

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.

Notes

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not it for home use and therefore cannot make any representation as to the results.
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