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Spicy Sauteed Triggerfish with a Lemon Wine Sauce

a plate of food with a fork


  • 2 Triggerfish filets, about 6-7 oz. each (mine had skin on – so I left it and it was fine)
  • 1/8 tsp. salt
  • 1/8 tsp. black pepper
  • 1/4 tsp. Tabasco sauce
  • 4 Tbsp. reduced-calorie margarine
  • 1/4 cup white wine
  • 1 Tbsp. fresh lemon juice
  • 1 tsp. minced garlic
  • 1 Tbsp. capers

Heat 2 Tbsp. margarine in a large skillet over medium heat. Salt and pepper your fillets. Add fillets to melted butter and saute about 3-4 minutes, skin side up. Flip and sprinkle “meat” side with a few dashes Tabasco. Cook another 3-4 minutes, and flip once more. Cook 2-3 more minutes until fish is cooked through and both sides have a light brown color. Set in a medium baking dish and add to oven on low heat to keep warm. Add remaining margarine (if needed) to skillet and melt. Reduce heat to medium low.
Add white wine, garlic, caper and lemon juice. Cook for about 2 minutes, until simmering lightly and sauce thickens a little. Remove fish from oven. Plate your fish and pour sauce on top of each fillet.

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