18 Delicious Triggerfish Recipes for Every Occasion

Triggerfish might just be the ocean’s best-kept secret, and we’re here to spill the beans with 18 Delicious Triggerfish Recipes for Every Occasion. Whether you’re whipping up a quick weeknight dinner or planning a special seaside feast, these dishes promise to delight. Dive into our roundup and discover how versatile and tasty triggerfish can be—your next favorite meal awaits!

Grilled Triggerfish with Lemon Butter Sauce

Having spent countless summers by the coast, I’ve come to adore the simplicity and elegance of grilled seafood, especially when it’s as flavorful as triggerfish. This recipe, with its zesty lemon butter sauce, is a testament to how a few quality ingredients can transform a humble fish into a gourmet experience.

Ingredients

• 1.5 lbs fresh triggerfish fillets, skin on
• 3 tbsp unsalted butter, clarified
• 2 tbsp extra virgin olive oil
• 1 large lemon, juiced and zested
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• Sea salt and freshly ground black pepper, to season

Instructions

1. Preheat your grill to a medium-high heat of 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. Season the triggerfish fillets on both sides with sea salt and freshly ground black pepper, then drizzle with extra virgin olive oil for a perfect sear.
3. Place the fillets skin-side down on the grill, cooking for 4-5 minutes until the skin is crispy and releases easily from the grates.
4. Flip the fillets gently and cook for an additional 3-4 minutes, until the fish is opaque and flakes easily with a fork.
5. In a small saucepan over low heat, melt the clarified butter and sauté the minced garlic until fragrant, about 1 minute, being careful not to burn.
6. Remove the saucepan from heat and stir in the lemon juice, zest, and fresh thyme leaves for a vibrant sauce.
7. Drizzle the lemon butter sauce over the grilled triggerfish just before serving to enhance its natural flavors.

Flaky, moist, and bursting with citrusy notes, this grilled triggerfish is a celebration of summer. Serve it alongside a crisp salad or over a bed of quinoa for a light yet satisfying meal that’s sure to impress.

Pan-Seared Triggerfish with Garlic and Herbs

Just last weekend, I found myself staring at the most beautiful triggerfish at my local fish market, its pearly flesh practically begging to be seared to perfection. It reminded me of summer evenings by the coast, where the air is salty and the meals are simple yet unforgettable. Here’s how I turned that moment of inspiration into a dish that’s now a staple in my kitchen.

Ingredients

• 1 lb fresh triggerfish fillets, skin on
• 2 tbsp clarified butter
• 3 garlic cloves, thinly sliced
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh rosemary, finely chopped
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup dry white wine
• 1 tbsp fresh lemon juice

Instructions

1. Pat the triggerfish fillets dry with paper towels to ensure a crisp sear. Season both sides with sea salt and freshly ground black pepper.
2. Heat clarified butter in a large skillet over medium-high heat until it shimmers but does not smoke, about 2 minutes.
3. Place the fillets skin-side down in the skillet. Cook undisturbed for 4 minutes, or until the skin is golden and crispy.
4. Flip the fillets carefully. Add thinly sliced garlic, thyme leaves, and chopped rosemary around the fish. Cook for another 3 minutes, basting the fish with the melted butter and herbs.
5. Pour in dry white wine and fresh lemon juice. Let the liquid reduce by half, about 2 minutes, while continuing to baste the fish.
6. Remove the skillet from heat. Let the fish rest for 2 minutes to allow the flavors to meld.

Serve this pan-seared triggerfish with a drizzle of the reduced wine sauce and a side of roasted vegetables for a meal that’s as elegant as it is effortless. The flesh should flake beautifully under your fork, with the herbs and garlic offering a fragrant backdrop to the fish’s natural sweetness.

Triggerfish Ceviche with Avocado and Lime

Today, I stumbled upon the freshest triggerfish at my local market, and I knew immediately it was destined to become a vibrant ceviche. There’s something magical about the way citrus transforms raw fish into a dish that’s both refreshing and deeply flavorful.

Ingredients

• 1 lb fresh triggerfish fillets, skinless and diced into 1/2-inch cubes
• 1/2 cup freshly squeezed lime juice (about 4 limes)
• 1 medium avocado, diced into 1/2-inch cubes
• 1/4 cup finely chopped red onion
• 1/4 cup chopped cilantro
• 1 jalapeño, seeded and finely minced
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. In a non-reactive bowl, combine the diced triggerfish and lime juice, ensuring the fish is fully submerged. Cover and refrigerate for 20 minutes, or until the fish turns opaque and slightly firm.
2. Gently fold in the diced avocado, red onion, cilantro, and jalapeño, taking care not to mash the avocado.
3. Season with sea salt and freshly ground black pepper, stirring lightly to distribute the seasoning evenly.
4. Let the ceviche sit for an additional 5 minutes at room temperature to allow the flavors to meld.
5. Serve immediately, garnished with extra cilantro leaves if desired.

Great for a summer afternoon, this ceviche boasts a perfect balance of creamy avocado and zesty lime, with just the right kick from the jalapeño. Try serving it in hollowed-out lime halves for a playful presentation that’s sure to impress.

Baked Triggerfish with Tomato and Basil

Finally, a dish that brings the ocean’s bounty right to your dinner table with minimal fuss and maximum flavor. I stumbled upon this recipe during a summer visit to the coast, where the catch of the day was always triggerfish, and the tomatoes were sun-ripened to perfection. It’s become a staple in my kitchen for its simplicity and the way it sings of summer.

Ingredients

• 1.5 lbs fresh triggerfish fillets, skin-on
• 2 cups heirloom cherry tomatoes, halved
• 1/4 cup extra virgin olive oil
• 2 tbsp clarified butter
• 1/4 cup fresh basil leaves, chiffonade
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 lemon, zested and juiced

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with clarified butter.
2. Pat the triggerfish fillets dry with paper towels to ensure a crisp skin, then season both sides with sea salt and black pepper.
3. Arrange the halved heirloom cherry tomatoes around the fish in the baking dish, drizzle with extra virgin olive oil, and sprinkle with lemon zest.
4. Bake in the preheated oven for 15-20 minutes, or until the fish flakes easily with a fork and the tomatoes are slightly blistered.
5. Remove from the oven and immediately sprinkle with fresh basil chiffonade and a squeeze of lemon juice for brightness.

Buttery and tender, the triggerfish pairs beautifully with the burst of sweet tomatoes and the aromatic basil. Serve it over a bed of quinoa or with a crusty baguette to soak up the delicious juices.

Triggerfish Tacos with Mango Salsa

Today, I stumbled upon the most vibrant triggerfish at the local market, and it inspired me to whip up something that screams summer—Triggerfish Tacos with Mango Salsa. There’s something about the combination of flaky, mild fish and sweet, tangy mango that just feels like a beach vacation in every bite.

Ingredients

• 1 lb fresh triggerfish fillets, skin removed
• 1 cup all-purpose flour
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup clarified butter, melted
• 2 ripe mangoes, diced
• 1/2 red onion, finely chopped
• 1 jalapeño, seeded and minced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp fresh lime juice
• 8 small corn tortillas, warmed

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a shallow dish, combine the flour, smoked paprika, sea salt, and black pepper.
3. Dip each triggerfish fillet into the melted clarified butter, then dredge in the flour mixture until evenly coated.
4. Place the coated fillets on the prepared baking sheet and bake for 12-15 minutes, or until the fish flakes easily with a fork.
5. While the fish bakes, prepare the mango salsa by combining the diced mangoes, red onion, jalapeño, cilantro, and lime juice in a medium bowl. Mix well and set aside.
6. Once the fish is done, let it rest for 2 minutes before flaking it into large pieces.
7. To assemble the tacos, place a generous amount of flaked triggerfish on each warmed corn tortilla and top with mango salsa.

Ready to serve, these tacos are a delightful contrast of textures—crispy on the outside, tender fish inside, and the fresh crunch of mango salsa. For an extra kick, drizzle with a bit of hot sauce or serve with a side of avocado crema.

Crispy Fried Triggerfish with Spicy Mayo

Craving something crispy yet tender with a kick? Let me share my latest kitchen adventure with you—a dish that combines the delicate flavors of the sea with a spicy twist. It’s perfect for those evenings when you’re looking to impress without spending hours in the kitchen.

Ingredients

• 1 lb fresh triggerfish fillets, skin-on
• 1 cup all-purpose flour
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1 cup buttermilk
• 1 large pasture-raised egg, lightly beaten
• 1 cup panko breadcrumbs
• 1/2 cup clarified butter
• 1/2 cup mayonnaise
• 1 tbsp sriracha sauce
• 1 tsp lime juice

Instructions

1. Pat the triggerfish fillets dry with paper towels to ensure maximum crispiness.
2. In a shallow dish, whisk together the flour, sea salt, black pepper, smoked paprika, and cayenne pepper.
3. In another shallow dish, combine the buttermilk and lightly beaten egg.
4. Place the panko breadcrumbs in a third shallow dish.
5. Dredge each fillet in the flour mixture, shaking off any excess.
6. Dip the floured fillets into the buttermilk mixture, allowing any excess to drip off.
7. Coat the fillets evenly with the panko breadcrumbs, pressing gently to adhere.
8. Heat the clarified butter in a large skillet over medium-high heat until it reaches 350°F.
9. Fry the fillets for 3-4 minutes per side, or until golden brown and crispy.
10. Transfer the fried fillets to a wire rack set over a baking sheet to drain any excess butter.
11. In a small bowl, mix together the mayonnaise, sriracha sauce, and lime juice to create the spicy mayo.
12. Serve the crispy fried triggerfish immediately with the spicy mayo on the side.

Light and flaky on the inside with a golden, crunchy exterior, this dish is a textural dream. The spicy mayo adds a creamy heat that elevates the natural sweetness of the triggerfish. Try serving it atop a bed of crisp greens for a refreshing contrast.

Triggerfish Curry with Coconut Milk

Craving something exotic yet comforting for dinner tonight? I stumbled upon this Triggerfish Curry with Coconut Milk recipe during my last beach vacation, and it’s been a staple in my kitchen ever since. The blend of creamy coconut milk with the delicate flavors of triggerfish creates a dish that’s both luxurious and surprisingly easy to make.

Ingredients

• 1.5 lbs fresh triggerfish fillets, skin removed and cut into 2-inch pieces
• 1 cup full-fat coconut milk
• 2 tbsp clarified butter
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1/2 tsp cayenne pepper
• 1/2 cup fresh cilantro, chopped
• 1 tbsp fresh lime juice
• 1 tsp sea salt

Instructions

1. In a large skillet, heat the clarified butter over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion, sautéing until translucent, approximately 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Sprinkle the ground turmeric, coriander, and cayenne pepper over the onion mixture, stirring to coat evenly.
5. Pour in the coconut milk, bringing the mixture to a gentle simmer. Let it cook for 5 minutes to meld the flavors.
6. Gently add the triggerfish pieces to the skillet, ensuring they are submerged in the coconut milk mixture. Simmer for 8-10 minutes, or until the fish is opaque and flakes easily with a fork.
7. Remove from heat and stir in the fresh lime juice, sea salt, and half of the chopped cilantro.
8. Tip: For an extra layer of flavor, toast the spices in a dry pan before adding them to the dish.
9. Tip: Always use fresh lime juice for the brightest flavor profile.
10. Tip: Let the curry sit for 5 minutes off the heat before serving to allow the flavors to deepen.

Out of the kitchen comes a dish where the tender triggerfish melts in your mouth, enveloped in a velvety, spice-infused coconut sauce. Serve it over a bed of steamed jasmine rice or with warm naan bread to soak up every last drop of the curry.

Smoked Triggerfish Dip with Crackers

Last summer, I stumbled upon the most delightful smoked triggerfish at a local seafood market, and it inspired me to create this creamy, smoky dip that’s perfect for any gathering. Pairing it with crisp crackers brings out the rich flavors, making it a hit every time I serve it.

Ingredients

• 1 cup smoked triggerfish, flaked
• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 2 tbsp fresh lemon juice
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper
• Salt, to taste
• Crackers, for serving

Instructions

1. In a large mixing bowl, combine the softened cream cheese and sour cream until smooth and well blended.
2. Gently fold in the flaked smoked triggerfish, ensuring the pieces are evenly distributed throughout the mixture.
3. Add the fresh lemon juice, Worcestershire sauce, smoked paprika, garlic powder, and cayenne pepper to the bowl. Mix thoroughly to incorporate all the flavors.
4. Season the dip with salt to taste, remembering that the smoked fish already adds a bit of saltiness.
5. Transfer the dip to a serving bowl, cover, and refrigerate for at least 1 hour to allow the flavors to meld together.
6. Before serving, let the dip sit at room temperature for about 15 minutes to soften slightly for easier dipping.
7. Serve with a selection of your favorite crackers, ensuring there’s a variety to complement the smoky, creamy flavors of the dip.

Very few dishes offer the perfect balance of smokiness and creaminess like this dip does. The texture is luxuriously smooth with just the right amount of chunkiness from the fish, making it irresistible when spread on a cracker. For an extra touch, garnish with a sprinkle of smoked paprika or fresh dill before serving to elevate the presentation.

Triggerfish Pasta with White Wine Sauce

Diving into the heart of summer, I find myself craving dishes that are both light and flavorful, a perfect match for the season’s vibe. That’s how I stumbled upon this Triggerfish Pasta with White Wine Sauce, a dish that’s become a staple in my kitchen for its simplicity and elegance.

Ingredients

• 8 oz triggerfish fillets, skinless and cut into 1-inch pieces
• 2 tbsp clarified butter
• 1 cup dry white wine
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1 tbsp fresh lemon juice
• 1/4 cup fresh parsley, finely chopped
• 8 oz linguine pasta
• Salt, to season
• Freshly ground black pepper, to season

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the linguine and cook according to package instructions until al dente, about 9 minutes. Drain and set aside.
2. While the pasta cooks, heat the clarified butter in a large skillet over medium heat. Add the triggerfish pieces and cook for 2-3 minutes per side, until just opaque. Remove the fish from the skillet and set aside.
3. In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant. Pour in the white wine, scraping up any browned bits from the bottom of the pan, and let it simmer until reduced by half, about 5 minutes.
4. Stir in the heavy cream and lemon juice, then return the triggerfish to the skillet. Simmer gently for 2 minutes to warm the fish through.
5. Add the cooked linguine to the skillet, tossing to coat evenly with the sauce. Season with salt and freshly ground black pepper to taste.
6. Garnish with fresh parsley before serving.

Velvety smooth with a bright acidity from the white wine and lemon, this pasta dish is a delightful dance of flavors. Serve it with a crisp green salad and a glass of the same white wine used in the sauce for a truly harmonious meal.

Triggerfish Soup with Vegetables

Back when I first stumbled upon triggerfish at my local seafood market, I was intrigued by its firm texture and mild sweetness—perfect for a hearty soup. This Triggerfish Soup with Vegetables has since become a staple in my kitchen, especially on those chilly evenings when only a bowl of something warm and comforting will do.

Ingredients

• 1.5 lbs triggerfish fillets, skin removed and cut into 1-inch pieces
• 2 tbsp extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 cups organic chicken stock
• 1 cup filtered water
• 1 cup diced carrots
• 1 cup diced celery
• 1 bay leaf
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup chopped fresh parsley

Instructions

1. Heat the extra virgin olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and minced garlic to the pot, sautéing until translucent and fragrant, approximately 5 minutes.
3. Pour in the organic chicken stock and filtered water, bringing the mixture to a gentle boil.
4. Stir in the diced carrots, diced celery, bay leaf, sea salt, and freshly ground black pepper. Reduce heat to low and simmer for 15 minutes, or until the vegetables are tender.
5. Gently add the triggerfish pieces to the pot, ensuring they are submerged in the liquid. Cook for 5 minutes, or until the fish is opaque and flakes easily with a fork.
6. Remove the bay leaf and discard. Stir in the chopped fresh parsley just before serving.

Just like that, you’ve got a soup that’s as nourishing as it is flavorful. The triggerfish remains beautifully tender, while the vegetables add a delightful crunch. Serve it with a slice of crusty bread for dipping, and you’ve got yourself a meal that’s sure to impress.

Triggerfish Burgers with Homemade Tartar Sauce

Last summer, I stumbled upon the most succulent triggerfish at a local seafood market, and it inspired me to create something extraordinary. These Triggerfish Burgers with Homemade Tartar Sauce are a testament to how simple ingredients can transform into a gourmet meal, perfect for those balmy evenings when only a burger will do.

Ingredients

• 1 lb fresh triggerfish fillets, skinless and deboned
• 1/2 cup panko breadcrumbs
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 pasture-raised egg, lightly beaten
• 2 tbsp fresh parsley, finely chopped
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp clarified butter
• 4 brioche buns, lightly toasted
• 1/2 cup homemade tartar sauce
• 4 leaves butter lettuce
• 1 medium tomato, sliced

Instructions

1. In a large mixing bowl, gently combine the triggerfish fillets, panko breadcrumbs, mayonnaise, Dijon mustard, beaten egg, parsley, sea salt, and black pepper until just mixed.
2. Form the mixture into 4 equal-sized patties, ensuring they are compact enough to hold together during cooking.
3. Heat the clarified butter in a large skillet over medium heat (350°F) until it shimmers but does not smoke.
4. Carefully place the patties in the skillet, cooking for 4 minutes on each side or until golden brown and the internal temperature reaches 145°F.
5. While the patties cook, lightly toast the brioche buns in a separate skillet or toaster until golden.
6. Assemble the burgers by spreading a generous amount of homemade tartar sauce on the bottom bun, followed by a lettuce leaf, a tomato slice, and the cooked triggerfish patty.
7. Top with the other half of the bun and serve immediately.

Every bite of these burgers offers a delightful crunch from the panko crust, contrasted with the tender, flaky fish inside. The homemade tartar sauce adds a tangy brightness that elevates the dish, making it a standout at any summer gathering. Try serving them with a side of sweet potato fries for a complete meal that’s sure to impress.

Triggerfish Kebabs with Bell Peppers and Onions

Zesty and vibrant, this dish brings the ocean’s freshness right to your backyard grill. I remember the first time I tried triggerfish; its firm texture and mild sweetness were a revelation, perfect for skewering with colorful bell peppers and onions.

Ingredients

• 1 lb triggerfish fillets, cut into 1-inch cubes
• 2 medium bell peppers (1 red, 1 yellow), cut into 1-inch pieces
• 1 large red onion, cut into 1-inch pieces
• 3 tbsp extra-virgin olive oil
• 2 tbsp freshly squeezed lemon juice
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. Preheat your grill to medium-high heat, aiming for a consistent temperature of 375°F.
2. In a large mixing bowl, whisk together the extra-virgin olive oil, lemon juice, smoked paprika, sea salt, and black pepper to create the marinade.
3. Add the triggerfish cubes, bell peppers, and red onion to the bowl, gently tossing to ensure all pieces are evenly coated with the marinade. Let sit for 15 minutes to allow the flavors to meld.
4. Thread the marinated triggerfish, bell peppers, and onion onto the soaked skewers, alternating the ingredients for a colorful presentation.
5. Place the kebabs on the preheated grill, cooking for 4 minutes on each side, or until the fish is opaque and easily flakes with a fork, and the vegetables are slightly charred.
6. Remove the kebabs from the grill and let them rest for 2 minutes before serving to allow the juices to redistribute.

Absolutely delightful, these kebabs offer a smoky sweetness from the paprika-marinated fish, complemented by the crunch of perfectly grilled vegetables. Serve them over a bed of quinoa or with a side of garlic aioli for an extra layer of flavor.

Triggerfish Salad with Citrus Dressing

Discovering the perfect balance between the ocean’s bounty and the zest of citrus can transform an ordinary meal into an extraordinary experience. Today, I’m sharing my take on a Triggerfish Salad with Citrus Dressing, a dish that reminds me of summer evenings by the coast, where the breeze carries the scent of salt and lemon.

Ingredients

• 1 lb fresh triggerfish fillets, skin-on
• 2 tbsp extra-virgin olive oil
• 1 tsp sea salt flakes
• 1/2 tsp freshly ground black pepper
• 1 cup mixed baby greens
• 1/2 cup ruby red grapefruit segments
• 1/4 cup thinly sliced red onion
• 1/4 cup toasted pine nuts
• 2 tbsp freshly squeezed lemon juice
• 1 tbsp honey
• 1/2 tsp Dijon mustard
• 1/4 cup extra-virgin olive oil

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Place the triggerfish fillets on the prepared baking sheet, skin-side down. Drizzle with 2 tbsp of olive oil and season with sea salt and black pepper.
3. Bake for 12-15 minutes, or until the fish flakes easily with a fork. Tip: The skin should crisp up nicely, adding texture to your salad.
4. While the fish bakes, whisk together lemon juice, honey, and Dijon mustard in a small bowl. Slowly drizzle in 1/4 cup of olive oil, whisking continuously to emulsify the dressing.
5. In a large bowl, combine the baby greens, grapefruit segments, red onion, and pine nuts. Tip: Toasting the pine nuts enhances their nutty flavor, so don’t skip this step.
6. Once the fish is done, let it cool for a few minutes before flaking it into large pieces over the salad.
7. Drizzle the citrus dressing over the salad and gently toss to combine. Tip: Be gentle to keep the fish pieces intact for a beautiful presentation.

Vibrant and refreshing, this Triggerfish Salad with Citrus Dressing offers a delightful contrast between the crispy skin of the fish and the juicy burst of grapefruit. Serve it on a warm summer evening with a chilled glass of Sauvignon Blanc for an unforgettable dining experience.

Triggerfish Stew with Potatoes and Carrots

Sometimes, the best meals come from the simplest ingredients, and this Triggerfish Stew with Potatoes and Carrots is no exception. I remember the first time I made this dish; it was a chilly evening, and I wanted something hearty yet straightforward to warm up the family. This stew, with its rich flavors and comforting texture, was the perfect answer.

Ingredients

• 1.5 lbs triggerfish fillets, skin removed and cut into 2-inch pieces
• 2 cups Yukon Gold potatoes, peeled and diced into 1-inch cubes
• 1 cup carrots, peeled and sliced into 1/2-inch rounds
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 tbsp extra virgin olive oil
• 4 cups fish stock
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp fresh parsley, finely chopped

Instructions

1. Heat the extra virgin olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and sauté until translucent, approximately 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for 1 minute until fragrant, ensuring it doesn’t brown.
4. Add the diced Yukon Gold potatoes and sliced carrots to the pot, stirring to coat them in the oil and onion mixture.
5. Pour in the fish stock, ensuring it covers the vegetables. Bring to a gentle boil over medium-high heat.
6. Reduce the heat to low, cover, and simmer for 15 minutes, or until the potatoes and carrots are tender when pierced with a fork.
7. Season the stew with smoked paprika, sea salt, and freshly ground black pepper, stirring to distribute the spices evenly.
8. Gently add the triggerfish pieces to the stew, ensuring they are submerged in the liquid. Cover and simmer for 5 minutes, or until the fish is opaque and flakes easily with a fork.
9. Sprinkle the finely chopped fresh parsley over the stew before serving for a burst of color and freshness.

Unbelievably tender and flavorful, this stew is a testament to the beauty of simple, fresh ingredients. Serve it with a crusty loaf of bread to soak up the savory broth, or over a bed of steamed rice for a more substantial meal. The smokiness from the paprika and the sweetness of the carrots create a harmony of flavors that’s both comforting and sophisticated.

Triggerfish Sushi Rolls

Having stumbled upon the most vibrant triggerfish at my local fish market last weekend, I knew it was destined to become the star of my next sushi roll experiment. There’s something about the delicate, sweet flavor of triggerfish that pairs impeccably with the sharpness of wasabi and the creaminess of avocado.

Ingredients

• 1 lb fresh triggerfish fillet, skinless and sliced into thin strips
• 2 cups sushi rice, cooked and seasoned with rice vinegar
• 1 ripe avocado, thinly sliced
• 4 sheets nori (seaweed)
• 1 tbsp wasabi paste
• 1/2 cup pickled ginger
• 1 tbsp toasted sesame seeds
• 1/4 cup soy sauce, for serving

Instructions

1. Lay a bamboo sushi mat on a clean surface and place one sheet of nori on top, shiny side down.
2. Evenly spread 1/2 cup of seasoned sushi rice over the nori, leaving a 1-inch border at the top edge.
3. Arrange thin strips of triggerfish and avocado slices horizontally across the center of the rice.
4. Using the bamboo mat, tightly roll the sushi away from you, applying gentle pressure to ensure a compact roll.
5. With a sharp, wet knife, slice the roll into 8 even pieces, wiping the blade clean between cuts for neat edges.
6. Repeat the process with the remaining nori sheets and ingredients.
7. Serve the sushi rolls on a platter, garnished with pickled ginger, a dollop of wasabi, and a sprinkle of toasted sesame seeds.

Silky slices of triggerfish meld beautifully with the creamy avocado, while the wasabi adds a fiery kick that’s balanced by the sweet tang of pickled ginger. For an extra touch of elegance, drizzle with a light soy sauce reduction just before serving.

Triggerfish with Almond Crust

Diving into the world of seafood has always been a thrilling adventure for me, especially when it involves experimenting with lesser-known varieties like triggerfish. Its firm texture and mild flavor make it a perfect canvas for bold toppings, which is why I fell in love with this Almond Crust version. It’s a dish that brings a touch of elegance to the dinner table without requiring hours in the kitchen.

Ingredients

• 1 lb triggerfish fillets, skinless
• 1/2 cup almond flour
• 1/4 cup clarified butter, melted
• 1 tbsp Dijon mustard
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp smoked paprika
• 1 tbsp fresh lemon juice
• 2 tbsp fresh parsley, finely chopped

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. Pat the triggerfish fillets dry with paper towels to ensure the crust adheres well.
3. In a small bowl, mix the almond flour, sea salt, black pepper, and smoked paprika for the crust mixture.
4. Brush each fillet lightly with Dijon mustard, then dip into the almond flour mixture, pressing gently to coat evenly.
5. Place the coated fillets on the prepared baking sheet and drizzle with melted clarified butter.
6. Bake for 12-15 minutes, or until the crust is golden and the fish flakes easily with a fork.
7. Remove from the oven and sprinkle with fresh lemon juice and chopped parsley before serving.

Yield: The almond crust creates a delightful crunch that contrasts beautifully with the tender, flaky triggerfish. For an extra touch of luxury, serve it over a bed of sautéed spinach with a side of lemon aioli.

Triggerfish Chowder with Corn

After a recent fishing trip off the coast of Florida, I found myself with a beautiful triggerfish, and what better way to honor its freshness than with a comforting chowder? This Triggerfish Chowder with Corn is a celebration of summer, blending the sweetness of corn with the delicate flavor of the sea. It’s a dish that reminds me of lazy afternoons by the water, where the only thing on my mind is the next bite.

Ingredients

• 1 lb triggerfish fillets, skinless and cut into 1-inch pieces
• 2 cups fresh corn kernels (about 3 ears)
• 1 cup heavy cream
• 2 cups fish stock
• 1 large Yukon gold potato, diced into 1/2-inch cubes
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 2 tbsp clarified butter
• 1 tbsp fresh thyme leaves
• 1/2 tsp smoked paprika
• Salt and freshly ground black pepper, to season

Instructions

1. In a large pot over medium heat, melt the clarified butter until it shimmers.
2. Add the diced onion and a pinch of salt, sautéing until translucent, about 5 minutes.
3. Stir in the minced garlic and thyme leaves, cooking until fragrant, about 30 seconds.
4. Add the diced potato and corn kernels, stirring to coat with the butter and aromatics.
5. Pour in the fish stock, bring to a simmer, and cook until the potatoes are tender, about 10 minutes.
6. Gently add the triggerfish pieces to the pot, simmering until the fish is just cooked through, about 4 minutes.
7. Reduce the heat to low, stir in the heavy cream and smoked paprika, and heat through without boiling.
8. Season with salt and freshly ground black pepper to taste.

Unbelievably creamy with a hint of smokiness, this chowder is a bowl of summer. The triggerfish remains tender, while the corn adds a pop of sweetness. Serve it with a crusty baguette for dipping, and let the flavors transport you to the coast.

Triggerfish with Roasted Vegetables

Perfectly seared triggerfish paired with a medley of roasted vegetables is my go-to dish when I want something that feels both indulgent and wholesome. There’s something about the crisp skin of the fish against the tender, caramelized veggies that just hits the spot every time.

Ingredients

• 1 lb triggerfish fillets, skin-on
• 2 cups mixed vegetables (carrots, Brussels sprouts, and red bell peppers), chopped
• 3 tbsp extra virgin olive oil
• 1 tbsp clarified butter
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp fresh thyme leaves
• 1/2 lemon, juiced

Instructions

1. Preheat your oven to 400°F (204°C) to ensure it’s ready for roasting the vegetables.
2. Toss the chopped vegetables with 2 tbsp of olive oil, sea salt, and black pepper on a baking sheet, spreading them out in a single layer for even roasting.
3. Roast the vegetables in the preheated oven for 20 minutes, or until they’re tender and have a slight char, stirring halfway through for uniform cooking.
4. While the vegetables roast, heat the remaining 1 tbsp of olive oil and clarified butter in a skillet over medium-high heat until the butter stops foaming, indicating it’s hot enough to sear the fish.
5. Season the triggerfish fillets with salt and pepper, then place them skin-side down in the skillet. Cook for 4 minutes without moving to get a perfect crisp.
6. Flip the fillets and cook for another 3 minutes, then remove from heat and drizzle with lemon juice.
7. Sprinkle the roasted vegetables with fresh thyme leaves and serve alongside the seared triggerfish.

Just imagine the contrast of the crispy-skinned triggerfish with the sweet, earthy roasted vegetables—it’s a symphony of textures and flavors. For an extra touch, garnish with a few additional thyme sprigs or a sprinkle of lemon zest to brighten the dish further.

Conclusion

Kickstart your culinary adventure with these 18 mouthwatering triggerfish recipes, perfect for any occasion! Whether you’re a seasoned chef or a kitchen newbie, there’s something here to delight your taste buds. Don’t forget to leave a comment sharing your favorite dish and spread the love by pinning this article on Pinterest. Happy cooking!

Bella Bacinos