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Greece · Triggerfish

Charcoal-Grilled Triggerfish with Lemon-Oil

Psari sta Karvouna me Ladolemono

Greek island fishermen know the gourouni, the triggerfish, as one of the sweetest fish in the sea. It goes straight onto the coals and gets nothing more than oil, lemon and oregano.

  • Prep 15 min
  • Cook 10 min
  • Serves 4
  • Level Easy
Photo: brownpau · CC BY 2.0
Served with: Greek Village Salad ↓En Español

Ingredients

Tap each item as you gather it.

For the fish

For the ladolemono

Method

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

  1. Light the coals. Build a hot charcoal fire (or heat a gas grill to medium-high). Scrub the grates and wipe them with an oiled paper towel.
  2. Prepare the fillets. Pat the fillets very dry, brush with olive oil and season with the salt and pepper.
  3. Whisk the ladolemono. Shake or whisk the oil, lemon juice, oregano, garlic and salt until thick and cloudy. Stir in the parsley.
  4. Grill. Grill the fillets 3–4 minutes without moving them, turn once with a wide spatula and grill 2–3 minutes more until just opaque in the center.
  5. Dress and serve. Spoon the ladolemono over the hot fish right away so it soaks in. Serve with a horiatiki salad and bread.

On the side

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

Greece

Greek Village Salad

Horiatiki

Ripe tomatoes, cucumber, onion, olives and a slab of feta, dressed only with olive oil and oregano. No lettuce, no fuss, just like every seaside taverna in Greece.

  • Prep 15 min
  • Cook 0 min
  • Serves 4
  • Level Easy

You need

  • 4 ripe tomatoes, in wedges
  • 1 cucumber, partly peeled and sliced thick
  • 1 small red onion, sliced thin
  • 1 green bell pepper, in rings
  • ½ cup Kalamata olives
  • 7 oz (200 g) feta cheese, in one slab
  • ⅓ cup extra-virgin olive oil
  • 1 tsp dried Greek oregano
  • ½ tsp salt
  • 1 tbsp red wine vinegar (optional)

How to make it

  1. Cut the vegetables. Put the tomatoes, cucumber, onion and pepper in a wide bowl. Sprinkle with the salt and vinegar and toss gently.
  2. Top with feta. Scatter the olives and lay the slab of feta right on top.
  3. Dress. Pour the olive oil over everything and sprinkle the oregano on the feta. Serve with bread to mop up the juices.

Photo: cyclonebill · CC BY-SA 2.0

More ways to cook Triggerfish

Same fish, a different corner of the sea.

Nassau, BahamasBahamian Fried Triggerfish
Santa Marta, ColombiaColombian Coastal Fish Sudado
Cienfuegos, CubaCuban Fried Triggerfish with Garlic Mojo