Grilled Triggerfish With Potato Salad

• Vegetable cooking spray
• 4 (6-oz.) triggerfish, amberjack, cobia, mahi-mahi, swordfish, mackerel, or salmon fillets
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon table salt
• 1/4 teaspoon freshly ground black pepper
• 4 lemon wedges or 1 tsp. lemon zest (optional)

1. Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 400u0b0 (medium-high) heat.
2. Brush both sides of fish with olive oil; sprinkle with salt and pepper. Place fish on cooking grate, and grill, covered with grill lid, 4 minutes or until grill marks appear and fish no longer sticks to grate.
3. Using a metal spatula, carefully turn fish over, and grill, without grill lid, 2 minutes or just until fish flakes with a fork.
4. Serve with lemon wedges or sprinkle with zest, if desired.

vegetable cooking spray, triggerfish, extra virgin olive oil, salt, freshly ground black pepper, lemon wedges

Taken from www.myrecipes.com/recipe/grilled-triggerfish-potatato-salad (may not work)