Breaded Triggerfish (Serves 6 to 8)
Joyce Taylor, p. 110
Mariner’s Menu: 30 Years of Fresh Seafood Ideas
2 pounds triggerfish , cut into 1-inch chunks
3 tbsp. water
1 tsp. salt
½ tsp. freshly ground white pepper
1 cup flour
1 ½ cups fresh bread crumbs
½ cup vegetable oil
½ cup margarine or butter
Beat eggs with water, salt and pepper. Dredge fish thoroughly in flour. Dip into egg mixture and let excess drain off. Coat fish with bread crumbs.
Heat oil in large skillet. Add butter and heat to ~375 oF. Cook fish until golden brown on one side, about 5 to 6 minutes. Turn and repeat on other side. Drain on paper towels.
Gnarly Trigger Tacos (Makes approximately 12 tacos)
2 pounds fresh, triggerfish fillets
¼ cup olive oil
Nick’s Fish Rub
1 head of cabbage, chopped into strips
Shredded, sharp cheddar cheese
Combine all ingredients except for fish.
Cut mahi/trigger fillets into ~1/2 pound fillets and coat well with olive oil. Apply the Fish Rub to each fillet, so that it is entirely encrusted with the rub. Place fillets in 2 inch deep pan and refrigerate the fish, allowing it to marinade for at least one hour.
Place the marinated fillets onto an aluminum foil covered grill. Allow the fish to cook for approximately 8 to 10 minutes (more or less depending on heat), flipping the fish once halfway through cooking. Just prior to removing the fillets from the grill, squeeze the juice of two limes onto the fish. Remove the fillets from the heat and roughly chop the fish to serve.
Heat the corn tortillas in a microwave or on the grill, to soften them and prevent tearing. Add the hot, grilled fish, chopped cabbage and shredded cheese to the tortillas and enjoy.
Nick’s Fish Rub
2 tbsp. cracked, black pepper
2 tbsp. garlic powder
2 tbsp. Old Bay seasoning
2 tbsp. dried thyme
2 tbsp. dried oregano
2 tbsp. cumin
2 tbsp. lemon pepper
1 tbsp. cayenne pepper
1 tbsp. paprika
Optional: A cilantro-lime ranch dressing nicely compliments the spiciness of the fish.