Our handyman Kent is here to share his favorite grilled recipe for Triggerfish.
4 Triggerfish fillets, 6 ounces each
2 tbsp olive oil
Salt and freshly ground pepper
1 large onion, finely sliced
2 cloves garlic, finely chopped
1/4 cup dry white wine
2 large tomatoes, chopped
1/4 cup green olives, pitted and chopped
2 tbsp capers, drained
1 serrano pepper, finely chopped
1/2 teaspoon sugar
1 bay leaf
Brush the fish with olive oil, season with salt and pepper and grill for 2 minutes on each side. Remove and cover.
Heat olive oil in a non-corrosive sautée pan over medium-high heat, add onions and garlic and cook until soft.
Add wine and reduce.
Add tomatoes, green olives, capers and pepper, sugar and bay leaf and bring to a boil and
cook until thickened.
Reduce heat, add grilled fish and cook for 2 minutes.