Grilled Triggerfish with Potato Salad

In this elementary recipe, freshness is important. Jeremy prefers freshly caught triggerfish with meat, but any fillet with dense flesh will do - just adjust the cooking time depending on the thickness.
Brush a cold grill rack with cooking spray and place on the grill. Preheat the grill to 400 ° (medium-high).Brush the fish on both sides with olive oil; sprinkle with salt and pepper. Place the fish on a roasting rack and grill, covered, for 4 minutes or until grill marks appear and the fish no longer sticks to the grill.Using a metal spatula, gently turn the fish over and grill uncovered for 2 minutes or just until the fish is crumbled with a fork.Serve with lemon wedges or sprinkle with zest if desired.