INGREDIENTS
Ingredients for 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
Ingredients for triggerfish:
4 (6 oz.) triggerfish fillets
Vegetable cooking spray
2 tablespoons extra virgin olive oil
½ teaspoon table salt
¼ teaspoon freshly ground black pepper
DIRECTIONS
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. Set aside while preparing triggerfish.
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.
Grilling is best for thin fillets or steaks that are 1/2 to 1 inch thick, such as triggerfish, tilapia, mahi, tuna, swordfish, and trout.
Note: First, make sure your grill is clean and hot. Flip once, and don’t rush. The fish is ready to turn when it releases easily from the grate without tugging or tearing.
