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