![\"triggerfish_potato_sweet_potato_greens\"](\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/08\/triggerfish_potato_sweet_potato_greens.jpg\")
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I was about to pick out a couple of gorgeous pink mako shark steaks at the Pura Vida Fisheries\u00a0greenmarket stand when I noticed some\u00a0beautiful triggerfish fillets in a bucket nearby. \u00a0Paul and his wife\u00a0also seemed\u00a0more\u00a0excited by the latter,\u00a0visitors found in local waters far more rarely than the shark. That fact, together with\u00a0my memory of our having really enjoyed triggerfish on the one occasion I had prepared\u00a0it<\/a>, won the day – and last night’s\u00a0meal.\u00a0Triggerfish it would be.<\/p>\n By the way, triggerfish\u00a0is subtly sweet (they dine on crustaceans) and the texture of the fillets alone would put it\u00a0in a class by itself: unlike that of any other fish I can think of right now, the flesh is both quite firm and beautifully flaky when cooked properly. The picture above suggests as much, but out of sight is the ease with which I was able to run the fillets over, and then remove them to the plates.<\/p>\n The sweet potato greens however were entirely new to me. I had tasted them raw at some time in the week before, and I thought they were pretty wonderful, but that moment\u00a0I had already bagged all the vegetables I needed.<\/p>\n On Friday, as soon as I spotted these beauties I knew what I would serve with the triggerfish. They’re probably delicious in almost any state of cooking, from raw to par-boiled and saut\u00e9ed, and I’m going to try to find out for sure whether that’s the case, with what I expect will be repeat purchases. My only concern would be dealing with the stems, since they\u00a0don’t soften as quickly as the leaves. On the other hand, a certain<\/em> amount of chewiness isn’t really a problem for me.<\/p>\n I was about to pick out a couple of gorgeous pink mako shark steaks at the Pura Vida Fisheries\u00a0greenmarket stand when I noticed some\u00a0beautiful triggerfish fillets in a bucket nearby. \u00a0Paul and his wife\u00a0also seemed\u00a0more\u00a0excited by the latter,\u00a0visitors found in local waters far more rarely than the shark. That fact, together with\u00a0my memory of our …<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-9134","post","type-post","status-publish","format-standard","hentry","category-meals-at-home"],"_links":{"self":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/9134","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=9134"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/9134\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9134"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9134"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9134"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"sweet_potato_greens\"](\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/08\/sweet_potato_greens.jpg\")
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