What does trigger fish taste like?

Trigger fish has a mild, sweet flavor with firm, flaky flesh. Many people compare it to grouper or snapper, making it an excellent choice even for those who don't typically enjoy stronger-tasting seafood.

Why use cornstarch with the flour?

Cornstarch helps create a lighter, crispier crust while keeping the fish tender inside. Rice flour works similarly and is another excellent option.

How do I know when the fish is done?

The fish should flake easily with a fork and reach an internal temperature of 145°F (63°C) .

Can I use frozen trigger fish?

Yes. Thaw it completely and pat it very dry before coating it in the flour mixture.

Can I make this gluten-free?

Yes. Substitute your favorite gluten-free flour blend and use rice flour instead of cornstarch if desired.

What other fish can I use?

This recipe also works well with grouper, snapper, mahi-mahi, cod, haddock, or halibut.

Pan Sautéed Trigger Fish | Charlotte Fashion Plate

Name: Pan Sautéed Trigger Fish
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Fish and Seafood
Ingredients: 4 trigger fish fillets; ¼ cup all-purpose flour; 2 tablespoons cornstarch (or rice flour); ½ teaspoon salt; ½ teaspoon black pepper; 1 teaspoon garlic powder; ½ teaspoon paprika; 1 tablespoon olive oil; 1 tablespoon butter; Fresh parsley, chopped, for garnish; Lemon wedges, for serving

Description

This Pan Sautéed Trigger Fish is crispy on the outside, flaky inside, and ready in just 20 minutes with a simple seasoned coating and fresh lemon.

Ingredients

Scale

4 trigger fish fillets
¼ cup all-purpose flour
2 tablespoons cornstarch (or rice flour)
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
½ teaspoon paprika
1 tablespoon olive oil
1 tablespoon butter
Fresh parsley, chopped, for garnish
Lemon wedges, for serving

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Instructions

Pat the trigger fish fillets completely dry with paper towels.
On a large plate or shallow dish, combine the flour, cornstarch, salt, black pepper, garlic powder, and paprika.
Dredge each fillet in the flour mixture, coating both sides. Shake off any excess coating.
Heat a large skillet over medium to medium-high heat.
Add the olive oil and butter.
Once the butter has melted and begins to foam, carefully place the fish into the pan.
Cook undisturbed for 6 to 7 minutes, depending on the thickness of the fillets, until the bottom develops a deep golden-brown crust.
Carefully flip the fish and continue cooking until the second side is browned and the fish flakes easily with a fork.
Transfer to a serving platter and garnish with fresh parsley.
Serve immediately with fresh lemon wedges.
ENJOY!

Equipment

Caraway Sauté Pan

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Notes

Pat the trigger fish completely dry before dredging to help the coating adhere and create the crispiest crust.
The combination of flour and cornstarch (or rice flour) produces a light, delicate coating that won’t overpower the fish.
Resist the urge to move the fish while it cooks. Let it brown undisturbed for 6–7 minutes before flipping to develop a beautiful golden crust.
Cooking time will vary depending on the thickness of your fillets. The fish is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
Fresh lemon wedges are highly recommended as they brighten the buttery flavor of the fish, without masking its naturally sweet taste.
Leftovers can be refrigerated for up to 2 days and are best reheated in a skillet to help maintain the crispy coating.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Dinner
Method: Easy
Cuisine: Fish and Seafood