Triggerfish with Huitlecoche Recipe

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Ingredients:

Serving

1 tbsp canola oil
two 3-oz fillets triggerfish, skin off and pin bones removed
1/2 tsp kosher salt
4 tbsp unsalted butter
2 tbsp huitlacoche
2 tsp chopped shallots

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.
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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	267.91 Kcal (1122 kJ)
Calories from fat	270.04 Kcal
		% Daily Value*
Total Fat	30g	46%
Cholesterol	61.06mg	20%
Sodium	533.52mg	22%
Potassium	17.94mg	0%
Total Carbs	0.57g	0%
Sugars	0.27g	1%
Dietary Fiber	0.1g	0%
Protein	0.38g	1%
Vitamin C	0.3mg	0%
Vitamin A	0.3mg	9%
Calcium	8mg	1%

Amount Per 100 g
Calories	670.42 Kcal (2807 kJ)
Calories from fat	675.75 Kcal
		% Daily Value*
Total Fat	75.08g	46%
Cholesterol	152.8mg	20%
Sodium	1335.11mg	22%
Potassium	44.9mg	0%
Total Carbs	1.42g	0%
Sugars	0.67g	1%
Dietary Fiber	0.25g	0%
Protein	0.96g	1%
Vitamin C	0.7mg	0%
Vitamin A	0.7mg	9%
Iron	0.1mg	0%
Calcium	20.1mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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