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Triggerfish with Pineapple Salsa


  • 4 triggerfish fillets, skinless
  • ½ cup fresh orange juice
  • 2 tablespoons fresh lime juice
  • 2 tablespoons honey
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground white pepper
  • ¼ teaspoon pressed garlic
  • 3 tablespoons butter, melted

Prepare Pineapple Salsa and chill.

For the fish marinade, in a small bowl combine orange juice, lime juice, honey, salt, pepper and garlic.

Place fish in a dish, cover with the marinade and refrigerate for 20 minutes. Remove from marinade.

Place the rack in the top third of the oven and heat the broiler.

Brush fish with melted butter. Place fish on a broiler pan coated with cooking spray. Broil until golden brown and fish flakes easily when tested with a fork, about 8 minutes. Serve with Pineapple Salsa.

Pineapple Salsa

  • 1 cup fresh pineapple, finely chopped
  • 3 tablespoons thinly sliced green onion
  • 3 tablespoons diced red pepper
  • 1 tablespoon fresh lime juice
  • 3 tablespoons chopped fresh basil
  • ¼ teaspoon salt
  • ⅛ teaspoon freshly ground white pepper
  • ½ teaspoon balsamic vinegar

In a medium bowl, combine pineapple, onion, red pepper, lime juice, basil, salt, pepper and balsamic vinegar.  Chill until ready to serve.

Contributed by Joyce Taylor MM2