Grilled Triggerfish

Gray Triggerfish was once thought to be a “trash” fish, but is now a favorite among anglers. Its white fillets are mild with a nutty smell. Try this grilled recipe complete with a strawberry-blueberry relish.

Ingredients:
4 (6 oz.) triggerfish fillets
Vegetable cooking spray
2 tablespoons extra virgin olive oil
½ teaspoon table salt
¼ teaspoon freshly ground black pepper
Strawberry-Blueberry Relish

Preparation:
Pat fillets dry with paper towels, and let stand at room temperature 10 minutes. Meanwhile, coat cold cooking grate of grill with cooking spray, and preheat grill to 400° (medium high) heat. Brush both sides of fish with oil; sprinkle with salt and pepper. Place fish on grate, and grill, covered with grill lid, 4 minutes or until grill marks appear and fish no longer sticks to grate. Carefully turn fish over, using a metal spatula, and grill, without grill lid, 2 minutes or just until fish separates into moist chunks when gently pressed. Serve with Strawberry-Blueberry Relish.

Strawberry-Blueberry Relish:
½ cup white wine vinegar
½ cup firmly packed light brown sugar
2 tablespoons minced fresh ginger
1 teaspoon lime zest
½ teaspoon kosher salt
1 jalapeño pepper, seeded and minced
2 tablespoons fresh lime juice
2 cups chopped fresh strawberries
1 cup fresh blueberries
1 cup diced cucumber
3 tablespoons minced red onion
2 tablespoons chopped fresh cilantro

Bring first 5 ingredients to a boil in a small saucepan over medium-high heat; reduce heat to low, and simmer, stirring occasionally, 5 minutes. Add jalapeño, and simmer, stirring occasionally, 5 minutes. Remove from heat, and let stand 30 minutes. Stir in lime juice. Stir together strawberries and next 4 ingredients in a medium bowl. Add vinegar mixture, and stir to coat. Serve immediately, or refrigerate in an airtight container up to 2 days.