TRIGGER FISH

[tonysmjc]

with the Amazing run of triggers we have had the last several days

and by amazing I mean catching them like Porgies on the chew
hit the bottom and stick

I felt a need to taste them a few different ways


BBQ trigger

take one whole skinned trigger

coat with oil
salt and peppers to taste
rub and stuff with garlic and onions
wrap in foil toss on a hot grill 5 to 8 minutes flip and go another 5 to 8 minutes

man was this good
white flesh wth a nice light taste
a fair amount of natural fat
The meat was firm and moist

excellent


number 2
Trigger cervichi

trigger filet sliced into small strips or cubes
limes
salt
pepper
celantro
jalepeno pepper

cube the fish
add the seasoning to your taste
coat with plenty of fresh lime juice
stir every 30 to 40 minutes for a few hours or over night


GREAT FISH for sashimi or cervichi
might be a little to tough for sushi

catch em up

[EC NEWELLMAN]

(MARILYN JEAN - JUMBO TRIGGER FISH)

With all the talk of the fleet catching trigger fish, I did go out last night and pick up a few different seasonings along with fresh lemons like you mentioned here Tony.

For all those I spoke to over the last two days, try out the trigger fish. As Captain Tony mentioned here, you can mix it up with peppers, light garlic and onions, and just add a side of any type of flavored rice you prefer, and you have a meal the equal you taste in a restaurant.

[ELIASV]

For Ceviche I like red onion in there too.

Usually I'll dice up half a mango. It may sound strange but the flavors blend very well and it counter acts the lime really well.

After the fish is done in the lime juice and before serving, slice an avocado and serve with it. Don't let the avocado sit in lime juice though.

Triggers, Sea Bass, Fluke, and Weakfish (corvina) are the best fish to use for a Ceviche recipe.

[stevepanther]

IVE NEVER HAD TRIGGERS BUT FOR CEVICHE NOTHING BEATS STRIPED BASS IMO I DIDNT LIKE THE FLUKE BECAUSE IT WAS TOO SOFT

[whitechin]

I like some lighter veal recipes for triggerfish too because it has meat like qualities when sauteed. Triggerfish Picata is good.

[tonysmjc]

I dont know how i forgot to list the red onion

thanks elias

speaking of soft texture

yesterday I did a 5 lb cevichi for a small gathering on the pink lady

I made a regular fluke cevichi at noon

when the boat got in I added 8 sliced trigger fillets cut into strips
at 7 30 we ate

the combination of the softer more cured fluke with the firmer less cured trigger was really really good

that and I added an extra chile

great cold dish on a warm night