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Grilled Triggerfish with Potato Salad

Photo: Hector Sanchez; Styling: Buffy Hargett
Hands-on time 10 mins
Total time 10 mins
Yield Makes 4 servings
Freshness counts with a recipe this elemental. Jeremiah opts for meaty, just-caught triggerfish, but any firm-fleshed fillets will work--just adjust the cooking time depending on the thickness.

Ingredients

  • Vegetable cooking spray
  • 4 (6-oz.) triggerfish, amberjack, cobia, mahi-mahi, swordfish, mackerel, or salmon fillets
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon table salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 lemon wedges or 1 tsp. lemon zest (optional)

How to Make It

  1. Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 400° (medium-high) heat.

  2. Brush both sides of fish with olive oil; sprinkle with salt and pepper. Place fish on cooking grate, and grill, covered with grill lid, 4 minutes or until grill marks appear and fish no longer sticks to grate.

  3. Using a metal spatula, carefully turn fish over, and grill, without grill lid, 2 minutes or just until fish flakes with a fork.

  4. Serve with lemon wedges or sprinkle with zest, if desired.

The Macintosh, Charleston, SC