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Trigger Fish

by on February 24, 2009

Bayou City Farmer’s Market now has a fish monger! I bought a couple of whole trigger fish from him on Saturday morning and cooked them for dinner last night. The skin was already scored along the edges for easy access after cooking, and they had been stuffed with lemon slices, garlic, and fresh thyme by the monger. They were wonderful grilled. The skin crisped up nicely and then just peeled off the flesh like a pull-top can of fruit. There was actually some meat up in the head area which they called the collar. It was a fattier flesh, but good. Overall, it is a white, flaking fish with flakes the firmness of crab and was very moist.



After dinner what was left was made into stock.


And the stock into soup for lunch today. I simmered the stock with garlic, ginger slices, lemon grass, sour orange peel, dried crimini mushrooms, and black pepper. After about an hour of simmering, I added mussels, flounder, and bay scallops. Served over rice. It turned out rather decently. The ginger gave it a spicy bite. The only ingredient that I did not serve with the soup was the lemon grass; I pulled it out before adding the seafood.

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From → Ingredients

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