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.
Southern Living MAY 2013
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.
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