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Bahamas · Triggerfish

Bahamian Fried Triggerfish

Fried Turbot

At the fish fry under the bridge at Arawak Cay, triggerfish goes by “turbot.” It is skinned, soaked in lime and hot goat pepper, and fried until the edges crunch.

  • Prep 20 min + 20 min soak
  • Cook 20 min
  • Serves 4
  • Level Easy
Photo: Julan Shirwod Nueva · CC BY-SA 4.0
Served with: Bahamian Buttered Grits ↓En Español

Ingredients

Tap each item as you gather it.

For the fish

For frying

Method

Step by step, the way it is done on the island.

  1. Score the fish. Cut 3 slashes on each side of the skinned fish, down to the bone, so the seasoning and heat reach the middle.
  2. Soak in lime and pepper. Rub the fish inside and out with the lime juice, hot pepper, salt and black pepper. Let it sit 20 minutes, turning once.
  3. Dredge. Mix the flour, paprika and garlic powder. Shake off the marinade and coat the fish well, pressing flour into the slashes.
  4. Fry. Heat 1 inch (2.5 cm) of oil to 350 °F (175 °C). Fry 5–6 minutes per side until deep golden and the meat flakes at the bone. Drain on a rack.
  5. Serve. Squeeze fresh lime over the hot fish and serve with grits or peas ’n’ rice and a little hot sauce.

On the side

The side dish that belongs with it, full recipe included.

The Bahamas

Bahamian Buttered Grits

Grits

Creamy white grits cooked slow with butter and a little onion. In Nassau they are the bed for boil fish, stew fish and fried grunts at breakfast.

  • Prep 5 min
  • Cook 25 min
  • Serves 4
  • Level Easy

You need

  • 4 cups water
  • 1 tsp salt
  • 1 cup white grits (not instant)
  • 3 tbsp butter
  • ½ small onion, finely chopped
  • ¼ tsp black pepper
  • 2 tbsp milk (optional, for extra creaminess)

How to make it

  1. Soften the onion. Melt 1 tbsp of the butter in a pot and cook the onion 3 minutes until soft. Add the water and salt and bring to a boil.
  2. Add the grits. Pour in the grits slowly, whisking so no lumps form. Lower the heat to a gentle bubble.
  3. Cook slow. Cover and cook 20 minutes, stirring every few minutes and scraping the bottom, until thick and creamy. Add a splash of water if they get too stiff.
  4. Finish. Stir in the rest of the butter, the milk and pepper. Serve hot with fish and its sauce spooned over the top.

Photo: Ernesto Andrade · CC BY 2.0

More ways to cook Triggerfish

Same fish, a different corner of the sea.

Santa Marta, ColombiaColombian Coastal Fish Sudado
Cyclades, GreeceCharcoal-Grilled Triggerfish with Lemon-Oil
Cienfuegos, CubaCuban Fried Triggerfish with Garlic Mojo