INGREDIENTS
4 triggerfish fillets
Vegetable cooking spray
2 TBSP. extra virgin olive oil
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
DIRECTIONS
Pat fillets dry with paper towels, and let stand at room temperature 10 minutes.
Coat cold cooking grate of grill with cooking spray and preheat grill to 400-degrees.
Brush both sides of fish with oil.
Sprinkle with salt and pepper.
Place fish on grate and grill, covered, 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.
