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  • Saltwater School Cooking Class

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    Ty Conti, author of Cooking on the Wild Side, gave a cooking demo at the Sportsman Saltwater School - and this video is the introduction of the recipe listed here:

    Pan-Fried Pistachio-Kissed Triggerfish

    8 Triggerfish Filets (3 to 4 ounces each)
    2 cups whole milk (divided into one cup each)
    1/2 cup shelled finely-ground roasted pistachio nuts
    1/2 cup finely-ground corn flakes
    1/2 cup flour
    1 teaspoon pepper
    1 teaspoon garlic powder
    1 teaspoon paprika
    1/2 teaspoon salt
    1 tablespoon parsley flakes
    1 egg
    1 stick of butter
    2 tablespoon maple syrup

    Rinse the filets. Place the filets in a zip-lock bag with 1 cup of milk for 1 hour in the refrigerator. While the fish is in the refrigerator, mix dry ingredients in a baking pan. Whisk the egg and other cup of milk in a bowl. Start to melt butter over medium to medium-high heat in a non-stick pan. Remove the fish from the refrigerator and dredge through the egg wash. Coat well each side of the filet with the dry mixture. Place coated fish in the pan with the butter. Cook 3 to 4 minutes then turn and continue to cook for 3 more minutes. Remove to a plate to cool. A little maple syrup may be lightly drizzled over each piece. Serve with some garlic mashed potatoes and enjoy. Serves 4.
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