I'm an avid fisher who loves to teach others how to turn their catch into a delicious meal.
Introduction to Trigger Fish
Cooking and serving triggerfish is pretty easy to do. It is a wonderfully delicious fish and is easy to make. I don't recall ever seeing this fish served in a restaurant, but it easily could be passed off as a delicacy in a fine restaurant.
This article will cover cooking the fish on the gas grill or in the oven. Either way, the technique is more or less the same.
The first step, of course, is to catch yourself a triggerfish. I have only fished for them in the New Jersey Bay and have had pretty good luck catching them. They put up a good fight and are a pretty cool looking fish once you land one.
In the Oven
Triggerfish is easy to make in the oven or on the barbecue. I only know how to do it one way and that is in foil.
You won't get a lot of meat off of a triggerfish. Maybe two small fillets about the size of your palm or a bit bigger. Small, but worth every morsel.
- First heat the oven up to 325 degrees Fahrenheit.
Read More From Delishably
- Take a piece of aluminum foil and put the fillet on it.
- Then add your choice of oil or butter and some garlic or even just some pepper. Capers are delicious with this fish. It has great flavor on its own so don't overwhelm it with a lot of ingredients.
That said, there are a million simple combinations that you can use. Feel free to substitute or add these ingredients:
- Lemon juice
- Hot sauce
- White wine
Close the foil over the trigger fish and place in the oven. Let it cook for about 5 minutes (depends on the size of the fillet you put in there but try five minutes). Then check inside the foil, being careful not to burn yourself, and check the fish with a fork. If it is cooked it will flake up with the white flesh cooked through. If it is not flaky then it is not finished; try again in a couple more minutes.
On a Gas Grill in Foil
Follow the same steps as you'd bake in the oven. Use your favorite ingredients and wrap up in tin foil. Put on medium flame and check periodically for white flakiness then remove.
Virtually as easy as cooking in the oven.
One way to make this triggerfish more fun to eat, especially if you don't have enough fillets for everyone, is to cut the fillets so they are only a few inches long. Put each mini-fillet on its own foil. Use a different ingredients on each one. It is a fun way to experiment with this fish. Put thyme, butter and paprika on one, garlic and oil on another, hot sauce on some, etc. Break it up and see what works for you.
Pretty Neat Fish Right?
You've got to admit, this is a cool looking fish. Better tasting than it looks but pretty cool to look at all the same.