4 (6 oz.) triggerfish fillets
Vegetable cooking spray
2 tablespoons extra virgin olive oil
1/2 teaspoon table salt
1/4 teaspoon freshly ground black pepper
How to Make It
Pat fillets dry with paper towels, and let stand at room temperature 10 minutes. Meanwhile, coat cold cooking grate of grill with cooking spray, and preheat grill to 400° (medium high) heat.
Brush both sides of fish with oil; sprinkle with salt and pepper. Place fish on grate, and grill, covered with grill lid, 4 minutes or until grill marks appear and fish no longer sticks to grate.
Carefully turn fish over, using a metal spatula, and grill, without grill lid, 2 minutes or just until fish separates into moist chunks when gently pressed. Serve with Strawberry-Blueberry Relish.
GRILLING IS BEST FOR: Thin fillets or steaks that are 1/2 to 1 inch thick, such as triggerfish, tilapia, mahi mahi, tuna, swordfish, and trout.
EXPERT ADVICE: First, make sure your grill is clean and hot. Flip once, and don't rush. The fish is ready to turn when it releases easily from the grate without tugging or tearing.