Okay, so I’ve been wanting to try cooking triggerfish for a while now. I’ve heard it’s pretty tasty, and I finally got my hands on some fresh fillets. Here’s how it all went down.
Getting Started
First things first, I gathered my ingredients. Besides the triggerfish, I grabbed some:
- Lemon
- Butter (because everything’s better with butter!)
- Garlic
- Salt and pepper
- Fresh parsley (for that fancy touch)
I made sure the fish fillets were properly cleaned and patted dry. This is important so they’ll cook evenly and get a nice sear.
Cooking the Triggerfish
I melted a good chunk of butter in a pan over medium-high heat. Once it was sizzling, I added some minced garlic and let it cook for a bit until my kitchen smelled amazing.
Next, I carefully placed the triggerfish fillets in the pan. I seasoned them with salt and pepper. There is no need to overdo it.
I let the fish cook for about 3-4 minutes on each side. Triggerfish is pretty firm, so you want to make sure it’s cooked through but still moist. It turned a nice golden brown, which is exactly what I was looking for.
Finishing Touches
I squeezed some fresh lemon juice over the fillets and sprinkled them with chopped parsley. I’m a big fan of keeping things simple, and this seemed like the perfect way to bring out the flavor of the fish.
The Verdict
Served it up with some roasted vegetables, and boom! Dinner was ready. My family loved it, and so I have to say, this triggerfish experiment was a total success. The fish was flaky, and the lemon-butter-garlic combo was just perfect.
I will definitely add this to my recipe collection.
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