Grilled Triggerfish

Grilling quickly gives it a smoky flavor. Follow the advice of our experts to turn fillets easily.
Dry the fillets with paper towels and let them stand at room temperature for 10 minutes. Meanwhile, brush the grill grate for cold cooking with cooking spray and preheat the grill to 400 ° (medium-high).Brush the fish on both sides with oil; sprinkle with salt and pepper. Place the fish on the grill rack and cook on the grill, covered, for 4 minutes or until the grill marks appear and the fish stops sticking to the grill rack.Carefully turn the fish over using a metal spatula and cook uncovered on the grill for 2 minutes or just until the fish splits into wet pieces with light pressure. Serve with strawberry and blueberry sauce.For grilling, thin fillets or steaks that are 1/2 to 1 inch thick are BEST, such as triggerfish, tilapia, mahi mahi, tuna, swordfish, and trout.EXPERT TIP: First, make sure your grill is clean and hot. Flip it once and don't rush. The fish is ready to flip when it is easily removed from the grill without tugging or tearing.