How To Make Grilled Local Triggerfish - Best Recipe | Charleston Magazine

Ingredients

• 3 lbs. fingerling potatoes
• Salt and pepper, to taste
• 4 sprigs thyme
• 4 cloves garlic
• 1/4 cup aioli or mayonnaise
• 2 tsp. whole grain mustard
• 1 tsp. red wine vinegar
• Extra virgin olive oil
• Fine herb vinaigrette (recipe follows)
• 2 small watermelon radishes
• 4 triggerfish filets (6-8 oz. each)
• 1/4 cup habeñero-infused Blue Head Silver Tequila
• 1 Tbs. finely chopped chervil
• 1 Tbs. finely chopped Italian flat leaf parsley
• 1 Tbs. finely chopped chives
• 3 Tbs. extra virgin olive oil
• 1 Tbs. red wine vinegar