Grilled Triggerfish with Potato Salad |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
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. 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) |
Directions:
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.
|
|