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Sexy Fish - Trigger Fish

Triggerfish range in size from 7.9 to 20 inches. Triggerfish have an oval shaped, highly compressed body with a large head terminating in a small but strong- jawed mouth with teeth adapted for crushing shells. The eyes are small, set far back from the mouth, at the top of the head. The anterior dorsal fin is a set of three spines, and the first spine is stout and the longest. All three are normally retracted into a groove. As protection against predators, triggerfish can erect the first two dorsal spines: The anterior spine is locked in place by the erection of the short second spine, and can be unlocked only by depressing the second, “trigger” spine, hence the family name “triggerfish”. With the exception of a few species, the genders of all species in this family are similar in appearance.

Triggerfish with Mango Salsa

Ingredients

8 - 4oz triggerfish fillets
5 tablespoons olive oil
1 tablespoon salt
5 ounces fresh washed spinach
Chopped parsley for garnish

Salsa Ingredients

1 fresh mango - peeled, cored and diced
1 fresh tomato, diced
1 medium sweet onion, chopped
1/4 cup fresh cilantro, chopped
1/2 teaspoon sea salt
Juice of 1/2 lime

Directions
Combine salsa ingredients in a bowl, cover and refrigerate for 2 to 12 hours. Stir again to blend.

Arrange spinach to fill and slightly hang over the sides of a medium sized shallow casserole dish. Microwave spinach for 1 minute max. Lightly salt the fish fillets and set into very hot olive oil in frying pan over high heat. Sear only until golden brown on one side approx 2-3 minutes. Gently turn with spatula. After turning the last of the fillets, immediately begin removing the fillets in the same order as you turned them as not to overcook. Arrange the fillets on the bed of spinach golden side up. Spoon 1/2 the salsa over the dish and serve the other half on the side. Place the casserole in a pre-heated 400 degree oven for 5-6 minutes. Garnish with chopped parsley. Serve with your favorite warm rolls and a side of either julian steamed carrots and green beans or corn.