Trigger Fish Hazelnut Courtesy Of: Sysco Corporation Trigger Fish Hazelnut 24 12 oz. Pine nuts, chopped 6 oz. Hazelnuts, chopped 6 oz. Unsalted pistachios, chopped 6 oz. Almonds, chopped 24 6-oz Portico Simply red snapper 3/4 cup Arrezzio olive oil 3 cups Hazelnut liqueur 4 tbsp. Chopped Sysco Natural Parsley 4 tbsp. Chopped shallots 12 oz. Butter, softened 1. Combine all chopped nuts in shallow pan; mix together. Wash fillets under cold water; let drip but do not dry. Dredge fillets in nuts to coat both sides.
2. For each serving, heat 1/2 tbsp. oil in skillet; sauté each fillet on both sides until browned and cooked. Remove fish; keep warm. Discard pan grease; add 1 oz. hazelnut liqueur to skillet with 1/2 oz. fish stock and 1/2 tsp. each parsley and shallots. Reduce liquid to syrup over medium heat. Remove pan from heat; stir in 1/2 oz. soft butter. Pour sauce over fillet to serve.