Grilled Triggerfish with Potato Salad

Grilled Triggerfish with Potato Salad Recipe
Photo: Hector Sanchez; Styling: Buffy Hargett
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.

Yield:

Makes 4 servings

Recipe from

Recipe Time

Hands-on: 10 Minutes
Total: 10 Minutes

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)

Preparation

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.

Note:

Jeremiah Bacon,

The Macintosh, Charleston, SC,

May 2013
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