Are you a seafood lover looking to spice up your dinner routine? Look no further than the delicious and versatile triggerfish. This mild-flavored fish is perfect for grilling, baking, frying, or pan-searing, and can be paired with a variety of flavors and ingredients to create a wide range of dishes. From classic combinations like lemon butter and herbs, to bold sauces like spicy aioli and coconut curry, there’s something for everyone in our collection of 18 triggerfish recipes.
In this article, we’ll explore the many ways you can prepare triggerfish, from simple and straightforward options to more complex and adventurous dishes. Whether you’re a seasoned chef or just starting out in the kitchen, these recipes are sure to inspire your next meal.
Grilled Triggerfish with Lemon Garlic Butter
Elevate your seafood game with this flavorful and aromatic grilled triggerfish recipe, perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 4 triggerfish fillets (about 6 oz each)
– 1/2 cup unsalted butter, softened
– 2 cloves garlic, minced
– 2 lemons, juiced
– 1 tsp Dijon mustard
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together butter, garlic, lemon juice, and Dijon mustard until well combined.
3. Season the triggerfish fillets with salt and pepper.
4. Brush the fish with the lemon garlic butter mixture on both sides.
5. Grill the fish for 8-10 minutes per side, or until cooked through.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 16-20 minutes
Pan-Seared Triggerfish with Herb Sauce
Pan-Seared Triggerfish with Herb Sauce
A flavorful and visually appealing dish that showcases the delicate flavor of triggerfish, paired with a bright and herbaceous sauce.
Ingredients:
– 4 triggerfish fillets (6 oz each)
– 2 tbsp olive oil
– 1 tsp lemon zest
– 2 cloves garlic, minced
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh dill
– 2 tbsp white wine vinegar
– Salt and pepper to taste
Instructions:
1. Preheat the skillet over medium-high heat.
2. Season the triggerfish fillets with salt, pepper, and lemon zest.
3. Add olive oil to the preheated skillet and sear the triggerfish for 2-3 minutes per side, or until cooked through.
4. Remove the fish from the skillet and set aside.
5. Reduce heat to medium and add garlic, parsley, and dill to the skillet. Cook for 1 minute, stirring constantly.
6. Stir in white wine vinegar and cook for an additional minute.
7. Serve the pan-seared triggerfish with the herb sauce spooned over the top.
Cooking Time: 12-15 minutes
Crispy Fried Triggerfish with Spicy Aioli
Savor the crispy exterior and tender interior of this flavorful fried fish, paired with a tangy and spicy aioli for dipping.
Ingredients:
– 4 pieces of cod or haddock fillets
– 1 cup all-purpose flour
– 1 teaspoon paprika
– 1/2 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup buttermilk
– Vegetable oil for frying
– Spicy aioli (store-bought or homemade)
Instructions:
1. In a shallow dish, mix together flour, paprika, garlic powder, salt, and pepper.
2. Pour buttermilk into a separate shallow dish.
3. Dip each fish piece into the buttermilk, then coat in the flour mixture.
4. Heat about 1/2-inch of vegetable oil in a large skillet over medium-high heat.
5. Fry the fish for 3-4 minutes on each side, or until golden brown and crispy.
6. Serve hot with spicy aioli for dipping.
Cooking Time: 12-15 minutes
Triggerfish Ceviche with Mango and Avocado
A refreshing twist on traditional ceviche, this recipe combines the delicate flavor of triggerfish with sweet mango and creamy avocado.
Ingredients:
• 1 lb Triggerfish fillets (cut into small pieces)
• 1 ripe mango, diced
• 1 ripe avocado, diced
• 1/2 cup freshly squeezed lime juice
• 1/4 cup chopped fresh cilantro
• Salt to taste
• Optional: sliced jalapeño for added heat
Instructions:
1. In a large bowl, combine triggerfish pieces, mango, and avocado.
2. Squeeze lime juice over the mixture, making sure each piece is coated.
3. Sprinkle chopped cilantro evenly over the top.
4. Season with salt to taste.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
6. Serve chilled, garnished with additional cilantro if desired.
Cooking Time: 30 minutes (includes marinating time)
Blackened Triggerfish Tacos with Lime Crema
Savor the bold flavors of the Gulf Coast with these succulent blackened triggerfish tacos, topped with a zesty lime crema.
Ingredients:
– 4 triggerfish fillets (6 oz each)
– 2 tbsp butter
– 1 tsp blackening seasoning
– 8 corn tortillas
– Lime crema ingredients:
+ 1/2 cup sour cream
+ 1/4 cup freshly squeezed lime juice
+ 1 tsp honey
+ Salt and pepper, to taste
– Chopped cilantro, for garnish
Instructions:
1. Preheat grill or skillet to medium-high heat.
2. Season triggerfish with blackening seasoning; cook 3-4 minutes per side, until opaque and flaky.
3. Meanwhile, warm tortillas by wrapping in a damp paper towel and microwaving for 20 seconds.
4. Assemble tacos: place cooked triggerfish on tortillas, then top with lime crema (see below) and cilantro.
5. Lime Crema: Mix sour cream, lime juice, honey, salt, and pepper in a bowl until smooth.
Cooking Time: 12-15 minutes
Triggerfish Piccata with Capers and White Wine
This classic Italian dish is a masterclass in simplicity, showcasing the tender Triggerfish paired with the pungency of capers and the crispness of white wine.
Ingredients:
– 4 Triggerfish fillets (6 oz each)
– 2 tablespoons olive oil
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– 1/2 cup white wine (dry)
– 1/4 cup capers, rinsed and drained
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season Triggerfish fillets with salt and pepper.
3. Heat olive oil in a large skillet over medium-high heat. Add garlic and cook for 30 seconds.
4. Add Triggerfish fillets, cooking for 2-3 minutes per side or until cooked through.
5. Remove fish from skillet and set aside.
6. Reduce heat to low, add white wine, and simmer for 2 minutes.
7. Stir in capers, parsley, and lemon juice. Cook for an additional minute.
8. Serve Triggerfish with the piccata sauce spooned over the top.
Cooking Time: 15-20 minutes
Baked Triggerfish with Parmesan Crust
Baked Triggerfish with Parmesan Crust
A Mediterranean-inspired dish that combines the delicate flavor of baked fish with the savory richness of Parmesan cheese.
Ingredients:
- 4 triggerfish fillets (about 6 oz each)
- 1 cup grated Parmesan cheese
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions:
- Preheat oven to 400°F (200°C).
- Rinse the fish fillets and pat dry with paper towels.
- In a small bowl, mix together Parmesan cheese, olive oil, garlic, oregano, salt, and pepper.
- Place each fish fillet on a baking sheet lined with parchment paper, leaving a 1-inch border around each piece.
- Bake for 12-15 minutes or until the fish is cooked through and flakes easily with a fork.
Cooking Time:
12-15 minutes
Triggerfish Curry with Coconut Milk
A flavorful and aromatic curry dish that showcases the unique taste of triggerfish, paired with the richness of coconut milk.
Ingredients:
– 1 lb triggerfish fillets, cut into bite-sized pieces
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon cayenne pepper
– 1 can (14 oz) coconut milk
– Salt and black pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onions, garlic, and ginger; cook until the mixture is lightly browned, about 5 minutes.
3. Add triggerfish pieces and cook until they start to flake apart, about 3-4 minutes.
4. Stir in cumin, turmeric, and cayenne pepper; cook for an additional minute.
5. Pour in coconut milk; bring the mixture to a simmer.
6. Reduce heat to low and let the curry cook for 10-12 minutes or until the fish is cooked through.
7. Season with salt and black pepper to taste.
8. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 15-17 minutes
Smoked Triggerfish Dip with Fresh Herbs
Elevate your party with this refreshing and savory dip that showcases the rich flavors of smoked triggerfish.
Ingredients:
– 1 cup smoked triggerfish, flaked
– 1/2 cup mayonnaise
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh dill
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon Dijon mustard
– Salt and pepper to taste
– Fresh herbs for garnish (optional)
Instructions:
1. In a medium bowl, combine flaked triggerfish, mayonnaise, parsley, dill, lemon juice, and Dijon mustard. Mix until smooth.
2. Season with salt and pepper to taste.
3. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
4. Serve chilled, garnished with additional fresh herbs if desired.
Cooking Time: 10 minutes (prep), 30 minutes (chill time)
Triggerfish en Papillote with Vegetables
This Mediterranean-inspired dish is a flavorful and healthy way to cook triggerfish, packed with tender vegetables and aromatics. In this recipe, the fish is wrapped in parchment paper with a mix of colorful veggies and herbs, creating a moist and delicious meal.
Ingredients:
– 4 triggerfish fillets (6 oz each)
– 1 large onion, sliced
– 2 cloves garlic, minced
– 2 medium zucchinis, sliced
– 1 red bell pepper, sliced
– 1 cup cherry tomatoes, halved
– 2 tbsp olive oil
– 2 sprigs fresh thyme
– Salt and pepper to taste
– 4 pieces parchment paper
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine onion, garlic, zucchinis, bell pepper, cherry tomatoes, olive oil, salt, and pepper.
3. Place a triggerfish fillet in the center of each parchment paper piece.
4. Divide the vegetable mixture among the four pieces of parchment paper, placing it on top of the fish.
5. Fold the parchment paper over the filling to create a sealed packet.
6. Bake for 12-15 minutes or until the fish is cooked through and flakes easily with a fork.
Cooking Time: 12-15 minutes
Triggerfish Chowder with Bacon and Corn
A hearty, flavorful chowder that combines the richness of bacon with the sweetness of corn and the tender bite of triggerfish.
Ingredients:
• 1 pound triggerfish fillets, cut into 1-inch pieces
• 6 slices of thick-cut bacon, diced
• 2 medium onions, chopped
• 3 cloves of garlic, minced
• 1 cup of corn kernels
• 1/2 cup of all-purpose flour
• 1 teaspoon paprika
• Salt and pepper to taste
• 4 cups of fish stock (or chicken broth)
• 1/2 cup of half-and-half or heavy cream
Instructions:
1. In a large pot, cook the diced bacon over medium heat until crispy.
2. Remove the cooked bacon from the pot with a slotted spoon and set aside.
3. Add the chopped onions to the pot and sauté until translucent, about 5 minutes.
4. Add the minced garlic and cook for an additional minute.
5. Stir in the flour, paprika, salt, and pepper. Cook for 1-2 minutes, or until lightly toasted.
6. Gradually add the fish stock (or chicken broth) to the pot, whisking continuously to avoid lumps.
7. Bring the mixture to a simmer and cook for 5-7 minutes or until the triggerfish is cooked through.
8. Stir in the half-and-half or heavy cream and cook for an additional 2-3 minutes.
9. Serve hot, garnished with crispy bacon bits and chopped fresh parsley.
Cooking Time: Approximately 25-30 minutes
Triggerfish Sashimi with Soy Ginger Dressing
Experience the freshness of Triggerfish sashimi paired with a savory soy ginger dressing, perfect for any seafood lover.
Ingredients:
– 1 lb Triggerfish fillet (sashimi-grade), sliced into thin pieces
– 1/2 cup soy sauce
– 1/4 cup freshly grated ginger
– 2 tablespoons rice vinegar
– 1 tablespoon sesame oil
– 1 teaspoon sugar
– Salt and pepper to taste
Instructions:
1. Place the Triggerfish slices on a plate or platter.
2. In a small bowl, whisk together soy sauce, grated ginger, rice vinegar, sesame oil, and sugar until well combined.
3. Pour the dressing over the Triggerfish slices, making sure they are evenly coated.
4. Season with salt and pepper to taste.
5. Serve immediately, garnished with thinly sliced daikon radish or shiso leaves if desired.
Cooking Time: 10 minutes (preparation) + serve immediately
Triggerfish Po’ Boy Sandwich with Remoulade
The Triggerfish Po’ Boy is a Louisiana-inspired sandwich that combines the flavors of the Gulf Coast with the classic French concept of remoulade. This sandwich is perfect for a quick lunch or dinner.
Ingredients:
– 1 pound triggerfish fillets, cut into 1/4-inch pieces
– 1 cup all-purpose flour
– 1 teaspoon paprika
– 1/2 teaspoon cayenne pepper
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup buttermilk
– Vegetable oil for frying
– 4 hamburger buns
– Remoulade sauce (see below)
– Lettuce, tomato, pickles, and tartar sauce (optional)
Instructions:
1. In a shallow dish, mix together flour, paprika, cayenne pepper, salt, and black pepper.
2. Dip triggerfish pieces into buttermilk, then coat in flour mixture, shaking off excess.
3. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry triggerfish until golden brown, about 2-3 minutes per side.
4. Assemble sandwiches by placing fried triggerfish on hamburger buns and topping with remoulade sauce.
5. Add lettuce, tomato, pickles, and tartar sauce if desired.
Remoulade Sauce:
Combine 1 cup mayonnaise, 2 tablespoons ketchup, 1 tablespoon Dijon mustard, and 1 tablespoon chopped fresh parsley in a bowl. Refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: About 10-12 minutes
Triggerfish Stir-Fry with Bok Choy and Mushrooms
This dish is a flavorful and nutritious blend of tender triggerfish, crunchy bok choy, and earthy mushrooms. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 pound triggerfish fillets
– 2 cups bok choy, cleaned and cut into bite-sized pieces
– 1 cup mixed mushrooms (such as shiitake and cremini), sliced
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– 1 teaspoon soy sauce
– Salt and pepper to taste
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the triggerfish fillets and cook for 3-4 minutes per side, until cooked through.
3. Remove the fish from the skillet and set aside.
4. In the same skillet, add the bok choy, mushrooms, and garlic. Cook for 2-3 minutes, stirring frequently, until the vegetables are tender-crisp.
5. Return the triggerfish to the skillet and stir in soy sauce. Season with salt and pepper to taste.
6. Serve hot, garnished with sliced green onions if desired.
Cooking Time: 15-20 minutes
Triggerfish Kebabs with Pineapple and Bell Peppers
Savor the tropical flavors of Hawaii-inspired cuisine with this easy-to-make recipe for triggerfish kebabs. Succulent triggerfish, paired with sweet pineapple and crunchy bell peppers, make for a mouthwatering combination.
Ingredients:
– 1 lb triggerfish fillets, cut into 1-inch cubes
– 1 cup pineapple chunks
– 2 bell peppers (any color), sliced into 1-inch pieces
– 1/4 cup olive oil
– 2 tbsp soy sauce
– 1 tsp honey
– Salt and pepper to taste
– Wooden skewers
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Thread triggerfish, pineapple, and bell peppers onto skewers, leaving a small space between each piece.
3. In a small bowl, whisk together olive oil, soy sauce, and honey. Brush the mixture evenly over the kebabs.
4. Season with salt and pepper to taste.
5. Grill for 8-10 minutes, turning occasionally, until triggerfish is cooked through and slightly charred.
6. Serve immediately, garnished with fresh cilantro or parsley if desired.
Cooking Time: 8-10 minutes
Triggerfish Risotto with Lemon and Peas
A creamy and flavorful risotto dish that combines the tender triggerfish with a burst of citrusy lemon and sweetness from fresh peas.
Ingredients:
– 1 cup Arborio rice
– 4 cups fish stock, warmed
– 2 tablespoons olive oil
– 1 medium onion, finely chopped
– 1 pound triggerfish, cut into small pieces
– 2 cloves garlic, minced
– 1/4 cup white wine (optional)
– 2 tablespoons freshly squeezed lemon juice
– 1/2 cup fresh peas
– Salt and pepper to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and cook until translucent.
2. Add the Arborio rice and cook for 1-2 minutes, stirring constantly.
3. Add the fish stock, one cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
4. After 20 minutes of cooking, add the triggerfish pieces and cook for an additional 5 minutes or until the fish is cooked through.
5. Stir in the garlic, lemon juice, and peas. Cook for an additional 2-3 minutes.
6. Season with salt and pepper to taste. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 25-30 minutes
Triggerfish Burgers with Sriracha Mayo
Experience the bold flavors of the ocean with this unique Triggerfish Burger recipe, topped with a spicy kick from Sriracha Mayo.
Ingredients:
– 1 lb triggerfish fillets (or substitute with cod or haddock)
– 1/2 cup panko breadcrumbs
– 1 tablespoon lemon juice
– 1 teaspoon Worcestershire sauce
– 1/4 teaspoon paprika
– Salt and pepper to taste
– 4 hamburger buns
– Sriracha Mayo (see below for recipe)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a shallow dish, mix panko breadcrumbs, lemon juice, Worcestershire sauce, paprika, salt, and pepper.
3. Dip each triggerfish fillet into the breadcrumb mixture, pressing gently to adhere.
4. Place burgers on the grill and cook for 4-5 minutes per side, or until cooked through.
5. Meanwhile, toast hamburger buns.
6. Assemble burgers with Sriracha Mayo, lettuce, tomato, and any other desired toppings.
Sriracha Mayo Recipe:
– 1/2 cup mayonnaise
– 2 tablespoons Sriracha sauce
Mix ingredients together in a small bowl until smooth.
Cooking Time: 10-12 minutes per 4 burgers. Serve immediately and enjoy!
Triggerfish Escabeche with Pickled Vegetables
This Mexican-inspired dish combines the rich flavor of triggerfish with a tangy and refreshing escabeche sauce, accompanied by crunchy pickled vegetables. Perfect for a light and flavorful meal.
Ingredients:
– 1 lb triggerfish fillets
– 1/2 cup white vinegar
– 1/4 cup chopped fresh cilantro
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– For pickled vegetables:
+ 1 large carrot, peeled and sliced
+ 1 large red bell pepper, seeded and sliced
+ 1 small red onion, thinly sliced
+ 1/4 cup white vinegar
+ 2 tablespoons sugar
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season triggerfish fillets with salt and pepper.
3. In a large skillet, heat olive oil over medium-high heat. Add garlic and cook for 1 minute.
4. Add triggerfish fillets and cook for 3-4 minutes per side, or until cooked through.
5. Meanwhile, prepare the pickled vegetables by combining sliced carrots, bell peppers, and onions in a bowl. Whisk together vinegar and sugar, then pour over vegetables.
6. Serve triggerfish with escabeche sauce (a mixture of chopped cilantro, garlic, and lemon juice) spooned over top, accompanied by pickled vegetables.
Cooking Time: 12-15 minutes
Summary
Discover the delicious world of triggerfish recipes! From classic grilled and pan-seared dishes to innovative ceviche, tacos, and curry, there’s something for every seafood lover. This article features 18 mouthwatering triggerfish recipes that showcase the versatility of this popular fish. Try your hand at Grilled Triggerfish with Lemon Garlic Butter, Pan-Seared Triggerfish with Herb Sauce, or Crispy Fried Triggerfish with Spicy Aioli. Whether you’re looking for a light and refreshing ceviche or a hearty and flavorful curry, these triggerfish recipes are sure to impress.
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