Grilled Triggerfish with Potato Salad

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.

By Jeremiah Bacon
Recipe by Southern Living May 2013

Gallery

Credit: Hector Sanchez; Styling: Buffy Hargett

Recipe Summary

hands-on:
10 mins
total:
10 mins
Yield:
Makes 4 servings
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Ingredients

Directions

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

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  • 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.

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

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

Source

The Macintosh, Charleston, SC

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