Triggerfish "Stew"

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Posted By: Christine
Posted In:  Seafood
Page Views:  1755 views
Preparation Time:  15 minutes
Cooking Time:  70 minutes
Course: main dish
Cusine: north american


8 zucchini quartered and chopped
4 yellow squash quartered and chopped
4 onions peeled and quartered
6 cloves of garlic chopped
2 pints baby portabella mushrooms sliced
56oz. canned diced tomatoes
olive oil
salt and pepper



Preheat oven to 350 degrees.  Put all the vegetables in a large roasting pan



Pour the tomatoes on top, drizzle some olive oil and toss a big pinch of salt and pepper in and combine

Roast in the oven for at least an hour. There’s so much liquid here that it won’t dry out for days probably.

Get your fish out of the fridge.

Take the veggies out of the oven. Take each filet and gently submerge it in the liquid.

Put back in the oven and cook another 5-10 minutes.  Check after 5, mine were done in 7.  You do not want to overcook this. When the fish is still moist, but starts to flake off in big pieces when you run a fork over it (gently!), remove the fish from the sauce and set aside. We made big bowls of vegetables and put a filet on top.

The filets had a light skin on them, which melted into the sauce only making it tastier.  It reminded me of monkfish, or even lobster, but really tender. Delicious.

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