Triggerfish

Walking Fish has been delivering a great variety of seafood this fall. I've received flounder, spot, shrimp, clams and triggerfish all in the past month.


Triggerfish live throughout the Atlantic and can grow to 13 pounds. They are a tall, narrow fish that hides from predators by fitting into thin crevices.

Triggerfish deliveries are especially exciting, not just for me but for the guy standing behind me in the pickup line last week as well.

"This is the reason I buy Walking Fish shares," he said, admiring the bags of firm, white fillets.

"How do you cook it?" I asked.

"Grilled or broiled, no seasoning. This fish has a rich, buttery flavor that stands on its own."

Inspired by his simplicity, I pan-seared the fillets in olive oil, adding only salt and lemon. Triggerfish have flesh similar to grouper, so they keep their shape as you cook them, even at high temperatures. I seared each side on high heat for 2-3 minutes.

The guy waiting in line behind me was right. This fish needs little to no seasoning. We ate it alongside fresh pepperonata, potatoes and salad.

The green plate was a bad choice.

Pepperonata is a great option this time of year, because nearly all the ingredients are available locally. There are hundreds of ways to prepare it, but this recipe is both substantial and unique because it includes potatoes. This preparation was largely influenced by the recipe in Toni Lydecker's Seafood Alla Siciliana. 

Pepperonata with Potatoes

Serves 4

4 tbs olive oil

4 cloves garlic, diced

1 small onion, chopped

5-6 small sweet bell peppers (or 2-3 large ones), cut into strips or squares

1 pound potatoes (preferably small and red-skinned), cubed

2 tomatoes, peeled and chopped**

crushed red pepper, to taste

salt, to taste

**To peel tomatoes, cut out the core, then immerse them in boiling water for about 30 seconds. As soon as the skin starts to separate, plunge them into a bowl of ice water, then peel them. 

1. Heat the olive oil over medium heat, then add the garlic.

2. When the garlic is fragrant but not brown (30-60 seconds)

3. Add the anchovies and stir them until they dissolve into the oil.

4. Add the peppers, crushed red pepper (optional), potatoes, tomatoes, salt (Lydecker recommends 1/2 tsp), and 1/2 cup water. 

5. Stir, cover and let simmer for about 30 minutes, or until the potatoes are tender. Check the pan regularly and add extra water, if necessary. This side can be served warm or at room temperature.