Triggerfish with Waikiki Surf Salt, Japanese BBQ’ed Potatoes, Spinach and Green Apple

Simple

-Cut new potatoes and toss with a dash of sesame oil and pepper

-Roast at 350 until fork tender. Toss with a couple of tablespoons of Japanese BBQ sauce (thick soy sauce found at Asian markets)

-Cook for 5 more minutes, then  toss with fresh spinach, green apple, 1 tea minced ginger, cilantro, and olive oil

-Take 6 oz of triggerfish fillet per person

-Drizzle with Meyer Lemon Juice, dash of mirin (seetened sake),  and a dab of butter or olive oil, and pepper

-Broil for 8 minutes

Serve with Waikiki Surf Salt and Meyer Lemon Juice

Posted on Thursday, January 27th, 2011 at 3:51 am. Filed under: From the Ocean, Salads, Seafood RSS 2.0 feed.

One Response to “Triggerfish with Waikiki Surf Salt, Japanese BBQ’ed Potatoes, Spinach and Green Apple”

1. Louis Vuitton Monogram canvas says:

   2011/02/11 at 11:01 pm

   TO TO TO TO……I WANT IT THAT WAY….NO MATTER THE DISTANCE……

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