YIELD 4 people
SUBSTITUTES Tilefish, sheepshead

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.