Grilled Triggerfish

• 24 ounces fillets triggerfish
• vegetable cooking spray
• 2 tablespoons EVOO
• 1/2 teaspoon table salt
• 1/4 teaspoon black pepper
• relish Strawberry-Blueberry
• 1/2 cup white wine vinegar
• 1/2 cup light brown sugar firmly packed
• 2 tablespoons fresh ginger minced
• 1 teaspoon lime zest
• 1/2 teaspoon kosher salt
• 1 jalapeno pepper seeded and minced
• 2 tablespoons fresh lime juice
• 2 cups strawberries chopped fresh
• 1 cup fresh blueberries
• 1 cup cucumber diced
• 2 tablespoons red onion minced
• 2 tablespoons chopped fresh cilantro

1. Pat fillets dry with paper towels and let stand at room temp for 10 minutes. Meanwhile, coat cold cooking grate of grill with cooking spray and preheat grill to 400F.
2. Brush both sides of fish with EVOO and sprinkle with salt and pepper. Place fish on grate, and grill, covered with grill lid, 4 minutes or until grill marks appear and fish no longer sticks to grate.
3. Carefully turn fish over, using a metal spatula, and grill, without grill lid, 2 minutes or just until fish separates into moist chunks when gently pressed. Serve with strawberry-blueberry relish.
4. Strawberry-Blueberry Relish: Bring first 5 ingredients to a boil in a small saucepan over medium high heat; reduce heat to low and simmer, stirring occasionally, 5 minutes. Add jalapeno and simmer, stirring occasionally, 5 minutes. Remove from heat and let stand 30 minutes. Stir in lime juice.
5. Stir together strawberries and next 4 ingredients in a medium bowl. Add vinegar mixture and stir to coat. Serve immediately or chill in an airtight container up to 2 days.

triggerfish, vegetable cooking spray, evoo, salt, black pepper, white wine vinegar, light brown sugar, fresh ginger, lime zest, kosher salt, pepper, lime juice, strawberries, fresh blueberries, cucumber, red onion, fresh cilantro

Taken from www.yummly.com/recipe/Grilled-Triggerfish-1082729 (may not work)