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Mariner's Menu

Broiled Triggerfish Pimenton


  • 1 ½ pounds triggerfish fillets, skinless
  • ¼ cup butter, melted
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon pimenton (smoked paprika)

Set oven rack about 6-inches from the heat source and preheat the oven’s broiler.

In a small bowl, combine butter, salt, pepper and pimenton.

Brush the flesh side of fish with the mixture.

Place the fish on a broiler pan that has been coated with cooking spray. Place the pan under the broiler and cook for 6 to 8 minutes, or until done.

Contributed by Joyce Taylor  MM2