Here’s a great recipe from Curry Martin – Aspen Grille!

 

Trigger Fish with Cow pea and Corn Succotash and Carolina White Rice

 

Trigger Fish

• 4 cleaned and deboned trigger fish filets
• Salt and pepper to taste
• 2 Tablespoons Olive Oil

Heat skillet on medium high heat and add olive oil. Add seasoned trigger fish flesh side down. Turn heat to medium. Sear to golden on edges. Turn over and continue to cook until desired doneness. Approximately 3 minutes per side. Remove and rest

 

Carolina White Rice

• 1 cup Carolina White Rice
• 2 cups chicken broth or water
• 1 diced carrot
• 1 diced medium onion
• Salt and pepper to taste
• .5 cup chopped parsley
• 1 bay leaf
• 2 T butter

Sautee onion and carrot until onion begins to sweat. Add chicken stock and rice, as well as herbs and bay leaf, and bring to a boil. Cover and reduce to simmer on low for 30 minutes. Rice should be al dente.

 

Corn and Cow Pea Succotash

 

• 1 cup soaked and blanched Carolina Cow Peas (in season use fresh peas or butter beans) soaked and blanched in boiling water until tender
• 1 cup of fresh corn cut off cobb
• .5 cup diced red onion
• .5 cup diced roasted red pepper
• 2 t chopped thyme
• Salt and pepper to taste
• 2 T white wine
• .5 cup chicken broth or water
• 1 T butter

Sautee onion, pepper and corn in butter on low heat until onion begin to sweat. Add cow peas wine and broth and simmer for 3 minutes. Season to taste and add chopped thyme.

 

Place rice in bowl. Place Fish on top of rice and smother with succotash.