2 ounces         clarified
                            butter
7-8 ounces
                Triggerfish
                                    portions
Salt,       to   taste
Pepper,           to
                taste
2 ounces         white
                        wine
1 shallot,
                minced
1/  2 fresh       lemon
1 teaspoon
                  capers
1 ounce         jumbo
                        lump       crab
2 ounces         butter,
                          softened
Pinch       fresh
                    parsley,           chopped

Heat a sauté pan. Add enough clarified butter to coat

the bottom of the pan. Apply seasoning liberally to fish

with salt and pepper. Place fish in pan and sauté on its side

until golden brown. Flip fish over and sauté until cooked

thoroughly. Remove from pan. Deglaze pan with white

wine. Add shallots and reduce until almost dry. Squeeze

lemon into mixture. Add capers and crab. Carefully whisk

in softened butter. Add parsley last. Ladle this sauce over

the fish. Serve this dish with polenta.