Triggerfish with Black Beans and Corn
The first time I ate Triggerfish was in the Bahamas and I fell in love with it.
I’m not sure why, but it is rarely a fish I see on menus here in Florida.
Thankfully, I can get it at my local fish market.
I usually pan saute seafood because I feel like I won’t overcook it if I stare at it.
Maybe that is all in my head and I am just a control freak.
Trigger is very delicate and tends to falls apart when I flip it, so I decided to bake it this time.
This is about 1 pound of triggerfish and it was perfect for the two of us:
I preheated my pan in a 425F oven and then added a little butter:
I seasoned the fillets with salt and pepper, laid them in the hot pan, and then put them in the oven to bake.
While the Trigger cooked, I made a spicy black bean and corn concoction.
It was simple, quick, and I only used a couple of ingredients.
When using canned beans I like to rinse them before cooking them.
You don’t have to, but I think it gets rid of the metal can taste.
I added frozen sweet corn to a pan with a little bit of butter:
Once the corn was warmed through, I added the black beans:
Then, one clove of minced garlic and several splashes of Sriracha, Thai hot sauce:
I was going to use Chipotles, but I forgot to buy them when I was at the grocery store. The Sriracha went very well with all of the other flavors.
By the time the beans and corn were ready, so was the fish.
I did not overcook it although I did check on it about 6 times.
I believe the fish cooked in about 10 minutes but I am not exactly sure. You know me and cooking times. It is done when it is done.
That’s what my MamMaw used to say, anyway.
What I love most about this meal is how flavorful it was with only a few ingredients.
I also love how versatile it is. The Black Beans and Corn would be great with grilled chicken, beef, and any seafood.
Give it a try!
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