{"id":10088,"date":"2023-07-27T09:00:00","date_gmt":"2023-07-27T13:00:00","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/?p=10088"},"modified":"2023-12-20T09:31:32","modified_gmt":"2023-12-20T14:31:32","slug":"broiled-triggerfish-pimenton","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/broiled-triggerfish-pimenton\/","title":{"rendered":"Broiled Triggerfish Pimenton"},"content":{"rendered":"\n\n\n\n\n<h3 class=\"wp-block-heading\">Recipe<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 \u00bd pounds triggerfish fillets, skinless<\/li>\n\n\n\n<li>\u00bc cup butter, melted<\/li>\n\n\n\n<li>\u00bd teaspoon salt<\/li>\n\n\n\n<li>\u00bc teaspoon freshly ground black pepper<\/li>\n\n\n\n<li>1 teaspoon pimenton (smoked&nbsp;paprika)<\/li>\n<\/ul>\n\n\n\n<p>Set oven rack about 6-inches from the heat source and preheat the oven&#8217;s broiler.<\/p>\n\n\n\n<p>In a small bowl, combine butter, salt, pepper and pimenton.<\/p>\n\n\n\n<p>Brush the flesh side of fish with the mixture.<\/p>\n\n\n\n<p>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.<\/p>\n\n\n\n<p>Contributed by&nbsp;<a href=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/contributors\/\" target=\"_blank\" rel=\"noreferrer noopener\">Joyce Taylor<\/a> &nbsp;MM2<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Mariner&#8217;s Menu shares Broiled Triggerfish Pimenton.<\/p>\n","protected":false},"author":23,"featured_media":10092,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"ncst_custom_author":"","ncst_show_custom_author":false,"ncst_dynamicHeaderBlockName":"ncst\/default-post-header","ncst_dynamicHeaderData":"{\"caption\":\"\",\"displayCategoryID\":15,\"showAuthor\":true,\"showDate\":true,\"showFeaturedVideo\":false}","ncst_content_audit_freq":"","ncst_content_audit_date":"","ncst_content_audit_display":false,"ncst_backToTopFlag":"","footnotes":""},"categories":[228,217,99,15,215,216,132,218],"tags":[105,145],"class_list":["post-10088","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-broiled","category-fall","category-fish","category-mariners-menu","category-spring","category-summer","category-triggerfish","category-winter","tag-broiled","tag-main"],"displayCategory":{"term_id":15,"name":"Mariner's Menu","slug":"mariners-menu","term_group":0,"term_taxonomy_id":15,"taxonomy":"category","description":"","parent":0,"count":375,"filter":"raw"},"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Broiled Triggerfish Pimenton - Mariner&#039;s Menu<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/broiled-triggerfish-pimenton\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Mariner&#039;s Menu shares Broiled Triggerfish Pimenton.\" \/>\n<meta property=\"og:description\" content=\"Mariner&#039;s Menu shares Broiled Triggerfish Pimenton.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/broiled-triggerfish-pimenton\/\" \/>\n<meta property=\"og:site_name\" content=\"Mariner&#039;s Menu\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/ncseagrant\/\" \/>\n<meta property=\"article:published_time\" content=\"2023-07-27T13:00:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-12-20T14:31:32+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/wp-content\/uploads\/sites\/12\/2020\/10\/Broiled-Triggerfish-Pimenton-600x400-1-e1686504442382.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"600\" \/>\n\t<meta property=\"og:image:height\" content=\"337\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Vanda Lewis\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:title\" content=\"Mariner&#039;s Menu shares Broiled Triggerfish Pimenton.\" \/>\n<meta name=\"twitter:description\" content=\"Mariner&#039;s Menu shares Broiled Triggerfish Pimenton.\" \/>\n<meta name=\"twitter:image\" content=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/wp-content\/uploads\/sites\/12\/2020\/10\/Broiled-Triggerfish-Pimenton-600x400-1-e1686504442382.jpg\" \/>\n<meta name=\"twitter:creator\" content=\"@seagrantnc\" \/>\n<meta name=\"twitter:site\" content=\"@seagrantnc\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Vanda Lewis\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" 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