DIRECTIONS
Heat your oven to 350. Layer your chopped pecans on a baking sheet and bake for about 5 minutes. Remove and set aside.
In a shallow dish, mix together flour, a dash of cayenne, a dash of salt, and a dash of pepper.
In another shallow dish, add milk. Dip fish fillet in the milk and then dredge in flour mixture.
Heat oil in a medium skillet over medium heat. Add fish and saute 4-5 minutes on each side until cooked through.
While fish is cooking, melt butter in a small skillet. Add pecans and a pinch of salt and a pinch of cayenne. Stir and pour over fillets. It’s a super easy and delicious meal in under 30 minutes!
Note:
Just a reminder that the skin on triggerfish can be pretty tough, so I score it before cooking to keep the fish from curling too much.