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
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.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of E. Michael Reidt, Area 31 Restaurant, EPIC Hotel, Miami, FL