I'm thinking I'm going to bake it with some butter, lemon, salt/pepper and a touch of cayenne. Anyone have any other ideas? I'd like to blacken it, but I'm thinking it might be too fine/ light to hold up.

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Posted by John McClane

Member since Apr 2010

36665 posts

Posted on 5/29/13 at 6:35 pm to kage

Fry it

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Posted by OTIS2

NoLA

Member since Jul 2008

50083 posts

Posted on 5/29/13 at 8:10 pm to kage

Fry it. Salt water bream.

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Posted by Martini

Near Athens

Member since Mar 2005

48829 posts

Posted on 5/29/13 at 9:23 pm to OTIS2

Did a Louisiana guide put an Auburn fan on triggerfish?

And I'd fry it. I eat them but man they are a pain in the arse to clean.

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Posted by Kajungee

South ,Section 6 Row N

Member since Mar 2004

17033 posts

Posted on 5/29/13 at 9:38 pm to John McClane

quote:
Fry it

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Posted by ddsmit

Pensacola, FL

Member since Jan 2011

206 posts

Posted on 5/29/13 at 10:01 pm to Kajungee

Triggerfish screams for beer batter and a deep fry.

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Posted by CajunMeauxJeaux

Cajun Country

Member since May 2012

2 posts

Posted on 5/30/13 at 7:14 am to kage

There's a soft spot right behind the trigger on top of the fish. Start cutting right there to start fileting. And yes deep fry dat!!!

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Posted by msu202020

Member since Feb 2011

4142 posts

Posted on 5/30/13 at 7:53 am to kage

quote:
I'd like to blacken it

Please do not do this, as others have said, fry it.

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Posted by OTIS2

NoLA

Member since Jul 2008

50083 posts

Posted on 5/30/13 at 7:55 am to kage

Trigger would likely make great ceviche .

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Posted by kage

ATL

Member since Feb 2010

4068 posts

Posted on 5/30/13 at 8:08 am to Martini

I've eaten it before, just never cooked it. I ended up baking it with butter, lime juice, salt, pepper and some old bay. It ended up really good. I'll fry it next time.

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Posted by Dissident Aggressor