Pecan-Crusted Triggerfish With Spiced Rum Butter Sauce

Winter 2015

Executive chef Michael Deremer of Queen’s Harbour Yacht and Country Club in Jacksonville, Fla., paves this trendy Floridian fish with toasted nuts and naps it with a rich sauce.

6 triggerfish fillets (8 ounces each)
1/2 cup heavy cream
kosher salt
fresh ground pepper
2 cups toasted pecans, finely crushed
Spiced Rum Butter Sauce  (recipe follows)

Preheat oven to 400 degrees. Place triggerfish fillets on a heavy baking pan lined with parchment or greased. Lightly brush each fillet with heavy cream and season with salt and pepper. Generously crust fillets with toasted crushed pecans covering all surfaces. Gently press pecans into the fish so they adhere. Bake for 10 to 12 minutes.

To serve, drizzle generously with warm Spiced Rum Butter Sauce and serve immediately.

Yield: 6 servings

SPICED RUM BUTTER SAUCE

1 cup spiced rum, such as
Captain Morgan
1/4 cup light brown sugar
1 cup heavy cream
1/2 pound unsalted butter, cubed and held at room temperature

In a small, deep pan, combine rum and brown sugar and bring to a light simmer over medium-high heat. Allow the sauce to reduce until thickened and frothy, 20 to 25 minutes, stirring occasionally. Add heavy cream and continue to simmer and stir until sauce thickens and is reduced by half, about 15 minutes.

Gradually add soft butter, whisking continuously until creamy and thickened. Store sauce in a warm place to keep it from solidifying. Do not let the sauce get too hot or attempt to reheat on the stove or in the microwave as the sauce will break down.

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