Recipe by Nico Romo of NICO in Mount Pleasant, South Carolina
1 quart red wine
1 tablespoon sugar
8 thyme sprigs, divided
1 teaspoon whole cloves
1 bay leaf
1 star anise pod
1 pound butter
3 tablespoons chopped garlic
Salt and pepper to taste
8 (4-ounce) triggerfish fillets
Make the sauce:In a saucepot over medium heat, combine red wine, sugar, 4 thyme sprigs, cloves, bay leaf, and star anise and reduce to a syrupy consistency. Remove from heat and aside to cool.
Prepare an ice bath in a large bowl. In another saucepot, heat butter and cook until browned. Remove pot to ice bath and whisk butter until it solidifies and browned bits are incorporated. Return wine reduction to stove over low heat and whisk in cooled brown butter until combined.
Grill the fish:In a small bowl, combine olive oil with garlic, leaves from remaining thyme sprigs, salt, and pepper. Heat a grill to 500 degrees and brush triggerfish fillets with herb oil mixture. Place fillets on grill, skin side down, and cook for 10 to 15 minutes (cook time will depend on thickness of fish). Continue to brush with additional herb oil mixture as they cook. To serve, plate fillets and spoon about 4 tablespoons of red wine butter sauce over each.