The City Magazine Since 1975

Grilled Local Triggerfish

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  • 3 lbs. fingerling potatoes
  • Salt and pepper, to taste
  • 4 sprigs thyme
  • 4 cloves garlic
  • 1/4 cup aioli or mayonnaise
  • 2 tsp. whole grain mustard
  • 1 tsp. red wine vinegar
  • Extra virgin olive oil
  • Fine herb vinaigrette (recipe follows)
  • 2 small watermelon radishes
  • 4 triggerfish filets (6-8 oz. each)
  • 1/4 cup habeñero-infused Blue Head Silver Tequila

For the red wine vinegar dressing:

  • 1 Tbs. finely chopped chervil
  • 1 Tbs. finely chopped Italian flat leaf parsley
  • 1 Tbs. finely chopped chives
  • 3 Tbs. extra virgin olive oil
  • 1 Tbs. red wine vinegar
  • Salt and pepper, to taste

Preheat oven to 350°F.

Mix potatoes with a generous amount of salt and pepper. Add thyme springs and garlic.  Roast until starting to brown, about 20 to 30 minutes.  Let cool. 

Slice lengthwise. Mix with aioli (or mayonnaise), whole grain mustard, and red wine vinegar.

Set aside.

Thinly slice radishes and dress lightly with salt and pepper and extra virgin olive oil.

Set aside.

Season fish filets with salt and pepper, pepper-infused tequila, and extra virgin olive oil.

Grill until cooked through.

Place one quarter of the potatoes on a plate, add one quarter of the radish slices, and top with a filet.

Drizzle with vinaigrette and serve immediately.


For the red wine vinegar dressing:

Whisk herbs with extra virgin olive oil, red wine vinegar, and salt and pepper, to taste.