Gray triggerfish seldom grow large, and while their tough skin resists the fillet knife, the effort yields a tasty pair of fillets. The relatively small, thin fillets benefit from the pistachio coating in more than the complementary flavor: The crushed nuts also lend body and thickness to the fillet, easing preparation and handling in the pan.
- 1⁄4 cup raw pistachio nuts, crushed
- 1 egg, beaten
- 4 triggerfish fillets, 6 oz. each
- 1 pound Swiss chard, cut into pieces, steamed lightly
- 2 whole grapefruit, segmented, juices reserved (1 cup)
- 1 tangerine, juiced (1⁄4 cup)
- 1⁄4 cup sliced shallots
- 2 tablespoons heavy cream
- 1⁄4 pound unsalted butter
- Salt and pepper to taste
- Salt fish lightly, then dredge only on one side in flour, egg and, finally, pistachios.
- Bring canola oil to medium-high heat in a sauté pan. Watch the heat; too high will scorch the pistachios.
- Place fillet, nut side down, in a pan for two minutes, then flip. Place a sprig of thyme or rosemary on top and spoon-baste with oil from the pan. Cook for two more minutes.
- In a separate pan, bring juices and shallots to a simmer, then add the cream.
- Remove the mixture from heat and carefully whisk in the butter.
- Combine shallot mixture with the steamed chard. Fold in grapefruit segments to break them.
- Lay a bed of chard mixture on the plate, top with the fish, and spoon sauce over all. Garnish with mustard mini greens.