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.