Pan-Seared Grey Trigger Fish with Kalamata Olive Salad

Man, lots of stuff to get to, AGAIN.  Please stay with me....



The deadline to enter our Quickies Morning, Noon, and Night Cocktail Challenge has been moved back.  Please send in your entries by Monday September 27, 2010.  We will then announce the winner and post the round-up on Tuesday September 28. 2010.



A few more days for your challenge, if you choose to accept it, is to create your sexiest drink, alcoholic or non alcoholic.



The prize is the marvelous cookbook Quickies: Morning, Noon, and Night by the lovely Denise Fletcher.





A Big Thank You to those who have inquired as to whether I would be participating in FoodBuzz's Project Food Blog.  I will NOT be envolved with this contest.  However, many of my foodie friends are.  Please click on the link to peruse the many contestants and vote for your favorites.  There are loads of people working hard to produce wonderful posts for this project.



Project Food Blog Voting







When you have such an incredibly fresh ingredient to work with it's best to just let it shine.  I was fortunate enough to have a fisherman buddy of mine share part of his Grey Trigger Fish catch with me.  This fish is found in many parts of the world.  In Florida, it is fished in 60 to 120 ft deep waters in the Atlantic.



Butchering this fish is tricky and the yield is not fabulous, but the taste surely is.  The flesh has a meaty mouthfeel and cooks up great.



Commercially Trigger fish or (Balistes Fraenatus) is wild-caught in India.  I have read studies that report that their fishing practices are sustainable.  The Monterey Bay Aquarium's Seafood Watch has yet to include trigger fish in it's guide, thus more research must be done.  Additionally, not all species of trigger fish are edible, so please do your research before consuming.



I paired the fish with a salad of kalamata oilves, roasted pimenton, and pickled swiss chard stems tossed in a honey mustard vinaigrette.  Garnished with toasted coriander seeds and sunflower sprouts.



Enjoy...



Pan-Seared Grey Trigger Fish with Kalamata Olive Salad





Friends, I have but a few questions if you would indulge me.  I have been hosting guest posts for about 4 months now.  It is a lot of work.  With that said, I find it extremely rewarding spotlighting some of the awesome foodie talent out there.  My two questions are as follows...



1. Do you enjoy the Guest Post Spotlight Thursday?



2. Have you been introduced/made new friends through this series?



Thank you for your input.



That's it for now...till we exchange a few words again...Peace!