NorCal Underwater Hunters Discussion > Favorite Recipes

Trigger Fish 3 Ways - Recipe (with pics)

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TheKeeneroo:
I heard trigger fish was super tasty, perhaps even one of the best eating fish in our ocean, so I tried my hand a cooking it last night after shooting a couple on Sunday. It was surprisingly tasty for just winging it with minimal ingredients and the sauce literally made the whole dish pop. Highly recommend!

                

Triggerfish 3 Ways

Cut small red potatoes in 1/4ths and cherry tomatoes in 1/2. Cover in olive oil, italian herbs, salt, pepper and some red pepper flakes. Spread evenly over cookie sheet and bake at 400 for 30 min.

Take fillets and coat in olive oil, then sprinkle salt, pepper and italian herbs (not much). Bake in oven at 400 for about 6min/side at the tail end of the potatoes being finished.

Cut the belly meat from around the fins and coat with flour, then egg, then bread crumbs. Heat a high temp oil in pan and melt 1/2 stick of butter in oil. Rough chop about 5 cloves of garlic and drop the large chunks in. Then drop fish in to fry for a very short amount of time.

Let oil cool down some and add the liver in, spooning the oil over the top of it until it's cooked (~1min/side).

Add unflavored greek yogurt, lots of dill, juice from 1/4 lemon, salt, pepper, some olive oil and 3 cloves of garlic into a food processor/blender and purify.

Then throw that stuff on a plate and get down with the get down!


WaterMan:
Aren't the livers good?! While backpacking through Baja 15 years ago I would cook my fish on a fire and the trigger livers were so tasty when grilled over open wood flames. But watch out for the green bile sacks attached to the liver. I accidentally cooked one once with the liver and bit into it. About the worst thing I ever tasted.

I'm curious--where did you learn to eat and enjoy the livers?

TheKeeneroo:

--- Quote from: WaterMan on June 17, 2019, 08:50:02 PM ---Aren't the livers good?! While backpacking through Baja 15 years ago I would cook my fish on a fire and the trigger livers were so tasty when grilled over open wood flames. But watch out for the green bile sacks attached to the liver. I accidentally cooked one once with the liver and bit into it. About the worst thing I ever tasted.

I'm curious--where did you learn to eat and enjoy the livers?

--- End quote ---

Good question... I think while watching The Final Table on Netflix, I saw them use Livers often. I was curious to try it at a fancy restaurant here, and enjoyed them. So I wanted to try the liver of the Trigger because I heard they were yummy.

Diver Dan:
I shot trigger fish in Tulum Mexico and it was one of the most delicious fish ever. Just oil and garlic. A year later I shot one in Santa Barbara and it was meh. The Tulum fish was a bright silver skin and the SB one was more of a yellow/brown tone.

TheKeeneroo:

--- Quote from: Diver Dan on July 22, 2019, 01:34:29 PM ---I shot trigger fish in Tulum Mexico and it was one of the most delicious fish ever. Just oil and garlic. A year later I shot one in Santa Barbara and it was meh. The Tulum fish was a bright silver skin and the SB one was more of a yellow/brown tone.

--- End quote ---

Yeah all the ones I've seen up here are that brownish color. There seems to be a decent amount of them around here!

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