Triggerfish With a Pistou of Garden Vegetables & Herbs | Recipies from Charleston, SC Restaurants |
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Ingredients
- 2 whole Triggerfish, cut into 4 fillets
- Canola oil
- juice of 1 Lemon
- 2 tbsp Extra Virgin Olive Oil
- Salt
- Cayenne Pepper
- 1 gallon Water
- 5 Carrots, peeled & rough chopped
- 2 medium Onions, peeled & rough chopped
- 2 Shallots, peeled & chopped
- 2 Leeks, cleaned & chopped
- 1 Fennel Bulb, whole with fronds
- 2 fresh Bay Leaves
- 2 bunches fresh Parsley
- 2 tbsp sugar
- 6 small Garlic Cloves, peeled and left whole
- 1 cup white wine
- 2 bunches Fresh Basil
- 1 clove Garlic, peeled & chopped
- 2 tbsp Olive Oil
- Sugar
- White Pepper
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