Sweet and flaky baked triggerfish is an enticing entree for any occasion! This easy triggerfish recipe is quick to make in only 20 minutes, and includes just 6 ingredients like garlic, tangy lemon juicy, and salty capers.

If you have yet to cook triggerfish before, this simple 6-ingredient recipe is going to knock your socks off. And I am confident that once you see how easy and scrumptious it is, it will become one of your favorite go-to recipes for special occasions!

For this impressive seafood dish, we coat rinsed and dried fish fillets with a classic combination of lemon juice, olive oil, minced garlic, and salty capers. Together with the delicate but hearty meat they create an irresistible taste that is light, but vibrant and satisfying.

It is not even necessary to marinate the fish in the marinade first! Just pop in the oven and bake, and the trigger fish is perfectly roasted and amazingly flavorful practically every single time.

In less than 20 minutes you are ready to serve a lovely looking main fish dish that is fork-tender, flaky, moist and delicious. It is sure to be the highlight of any anniversary, birthday, holiday, or other celebratory dinner!

Recipe ingredients

Triggerfish. Fresh fillets, or previously frozen and thawed. To thaw, place the fillets in cold water in the fridge overnight. Then gently rinse and pat dry.

Lemon juice. Freshly squeezed is best. The bright acid of lemon is delicious on the delicate fish.

Olive oil. My favorite high heat oil for roasting. Can be substituted with other neutral-tasting and high heat cooking oil, like canola oil or avocado oil.

Garlic. Earthy, savory, and perfect to pair with tart lemon and mild fish.

Black pepper. A pinch to add a bit of spice to the marinade.

Capers. Briny capers add a great slightly firm and toothsome texture and plenty of saltiness, with no extra cooking salt necessary.

How to make this baked triggerfish recipe

1. Preheat your oven: Begin by setting your oven to preheat at 400 degrees Fahrenheit.
2. Prepare your triggerfish: Rinse each piece of triggerfish under cold running water to remove any scales or residues. Gently pat the fish dry using paper towels, then arrange them in a single layer in a baking dish. The dish should be large enough to accommodate all the fillets without crowding them.
3. Prepare the seasoning mix: In a small bowl, combine the juice of one whole lemon, a couple of minced garlic cloves, olive oil, some black pepper, a pinch of salt, and a spoonful of capers. Mix these ingredients until they're well combined.
4. Season the triggerfish: Pour the seasoning mix evenly over the triggerfish fillets, ensuring each piece is covered. You could use a basting brush or your fingers to spread the mixture across the surface of the fish.
5. Prepare for baking: Cover the baking dish tightly with a sheet of aluminum foil. This will help to keep the moisture in and prevent the fish from drying out as it bakes.
6. Bake the triggerfish: Place the covered baking dish in the preheated oven. Bake the triggerfish for approximately 16 minutes. The exact baking time will depend on the thickness of your fillets. You'll know the fish is done when it's opaque and flakes easily with a fork.
7. Rest and serve: Once the triggerfish is done baking, remove the baking dish from the oven and let the fish rest for a few minutes. This allows the juices to settle back into the fish, enhancing its flavor and texture. Serve hot.

What type of fish is triggerfish

Triggerfishes are saltwater fish that live primarily in the warm tropical waters of the Atlantic Ocean and Gulf of Mexico.

Their name comes from the unique ability that the fish have to shoot straight up and essentially "lock" two of their three dorsal fins in place. This allows the fish to nestle securely into crevices throughout coral reefs.

Frequently asked questions

Side dishes

1. Steamed Vegetables: A medley of steamed vegetables like broccoli, carrots, and bell peppers makes a healthy and colorful side dish.
2. Lemon Rice: A dish of fluffy rice cooked with chicken stock and lemon zest can complement the flavors of the triggerfish.
3. Grilled Asparagus: Drizzle asparagus spears with olive oil, sprinkle with salt and pepper, and grill until tender.
4. Garlic Mashed Potatoes: The creamy texture and garlicky flavor of this side dish balance the lightness of the fish.
5. Tomato and Cucumber Salad: A refreshing salad with ripe tomatoes, cucumbers, and a vinaigrette dressing can be a perfect contrast to the rich flavors of the fish. Add avocados and some onions too!
6. Quinoa Salad: Cooked quinoa mixed with chopped veggies, feta cheese, and a light vinaigrette makes a hearty, protein-packed side.

Storage instructions

To store baked triggerfish, let it cool, then wrap tightly and refrigerate to eat within 2-3 days. For longer storage, freeze in a marked bag for up to 3 months.

To reheat, thaw if frozen, then warm in a 275°F oven for 10-15 minutes with a bit of water or broth to keep it moist. Only reheat what you'll eat to maintain the best texture and flavor.

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I have lots of seafood recipes of any kind on my site. Here are just a few to choose from:

• Grouper cheeks recipe
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• Air fryer grouper
• Air fryer swai
• Hamachi poke- restaurant style yellowtail poke
• Shrimp tartare
• Cuttlefish recipe
• Air fryer mackerel

Hope you will like this baked triggerfish recipe as much as we do. Rate the recipe if you made it and leave a comment below if you have any questions or suggestions.