Be sure to try this Pecan Crusted Triggerfish with citrus butter sauce by Chef Sean Christenson!
Trigger filets, 7 ounces per person 2 each
Panko Breadcrumbs 1 cup
SC harvested pecans coarsely chopped 1 cup
Oranges, fresh 2 each
Lemon 1 each
Lime 1 each
White wine, dry 4 ounces
Red onion, palmetto sweets minced 2 ounces
Egg 1 each
Heavy cream 2 ounces
Butter ` 6 ounces divided
Salt and pepper to taste
Fresh herbs 2 tbsp
Mix together the pecans and panko and season with salt and pepper. Zest and segment the citrus and reserve the segments. Add half of the zest to the breading. Dredge the fish filets in flour, then egg, then pecan panko mix, thoroughly coating all sides with each item. Heat 2 oz butter in a heavy skillet and sauté fish until browned on one side, reduce heat and continue to cook until just done. While fish is cooking, add onion, wine and juice from segmenting fruit to another saucepan. Reduce until almost dry and add cream. Reduce again until thickened to coat the back of a spoon and finish with the butter swirling in while hot but not boiling. Add fruit segments at the end and try not to break them up. Serve with mashed sweet potatoes and your favorite vegetable.