Wednesday, April 27, 2011

Triggerfish Recipe for Coastal Angler Magazine

I love seafood and was very excited to share this simple and delicious recipe with Coastal Angler Magazine.  You can find the recipe in the March issue of their magazine or on their website at: .  For a full list of the locations where you can pick-up a copy visit: .  If you are planning to abstain from meat for Lent this seafood recipe is a perfect dinner option.

If you think all tasty fish is fried it is time to expand your horizons. Though frying is a great way to prepare fish baking is healthier and creates far less mess. With the recipe below the mild delicate flavor of triggerfish is excellent baked with just a hint of seasoning. This fish is perfect to enjoy right now because it is not only legal to catch, but also is readily available in local fish markets. Fish is a perfect choice for our busy lives because it cooks very quickly. If you accidentally overcook it though it can dry out so watch your cook time. When the fish is cooked the meat will change color from a more translucent grey to opaque and white.

Triggerfish and Asparagus Bundles

2 cloves garlic, pressed
1 TBSP extra virgin olive oil
2 medium triggerfish fillets
Salt and pepper to taste
About 40 thin spears of asparagus
4 wooden toothpicks
� cup white wine
Fresh grated parmesan cheese
Crushed red chili pepper

Press the garlic into the olive oil. Preheat oven to 400�F. Carefully run your hand over each fillet to check for any pin bones that need removing. Cut the fillets in half lengthwise (along the backbone) so you will have 4 long pieces. Rub the front and back of each piece of fish with the olive oil. Season each piece with salt and pepper. Trim the ends from the asparagus and place about 10 stems on each piece of fish the roll into bundles and secure with a toothpick. Place in a baking dish with other bundles, pour wine in the
bottom of the pan. Bake at 400�F for 15-20 minutes (time may vary
depending on thickness of the fillets. Fish will be opaque and slightly browned. Remove fish from oven, top with fresh grated parmesan cheese and crushed red pepper if desired.


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