Best 4 Triggerfish With Pistou And Garden Vegetables Recipes

Indulge in a culinary journey with our tantalizing Triggerfish with Pistou and Garden Vegetables. This delectable dish showcases the vibrant flavors of the sea and the garden, harmoniously combined to create a symphony of tastes. The succulent triggerfish, known for its firm texture and mild flavor, is expertly prepared, ensuring a moist and flaky result. Accompanying the fish is a vibrant medley of garden vegetables, each carefully selected for its unique characteristics. From the earthy notes of roasted red peppers to the sweetness of cherry tomatoes and the crispness of green beans, these vegetables add a delightful crunch and freshness to the dish.

The pièce de résistance of this dish is the vibrant pistou sauce, a Provençal condiment that elevates the flavors of the triggerfish and vegetables. Made with a combination of fresh basil, garlic, olive oil, and pine nuts, the pistou adds a burst of herbaceousness, nuttiness, and a hint of garlicky goodness. The sauce beautifully complements the delicate flavor of the triggerfish, while enhancing the natural sweetness of the vegetables.

To complete this culinary masterpiece, the dish is elegantly presented, with the triggerfish nestled amidst the colorful vegetables and drizzled with the aromatic pistou sauce. Each bite promises a harmonious blend of textures and flavors, leaving you craving for more.

In addition to the main recipe, this article also features variations to suit different preferences and dietary needs. For those who prefer a vegetarian option, there's a tempting recipe for Pistou-Roasted Vegetables, where the garden vegetables take center stage, bathed in the flavorful pistou sauce. And for seafood enthusiasts, the Pistou-Crusted Salmon offers a delightful alternative, with salmon fillets coated in a flavorful pistou crust and baked to perfection.

No matter your dietary preferences, this collection of recipes promises a culinary adventure that will tantalize your taste buds and leave you feeling inspired to explore the vibrant world of Mediterranean cuisine.

Let's cook with our recipes!

TRIGGERFISH WITH PISTOU AND GARDEN VEGETABLES

Triggerfish With Pistou and Garden Vegetables image

Provided by Christine Muhlke

Categories dinner, main course

Time 1h10m

Yield Serves 4

Number Of Ingredients 24

Ingredients

4 cups water
1 large carrot, peeled and chopped
1/2 medium onion, peeled and chopped
1 small shallot, peeled and chopped
1 leek, cleaned and chopped
1/4 medium fennel bulb, whole with fronds
1 fresh bay leaf
1/2 bunch fresh parsley
2 teaspoons sugar, plus more to taste
2 small garlic cloves, peeled
1/4 cup white wine
Various seasonal market vegetables
2 bunches basil, leaves removed
1 clove garlic, peeled and chopped
Salt
freshly ground pepper
4 tablespoons olive oil
4 triggerfish fillets (see note)
Cayenne pepper
Canola oil
Juice of 1 lemon
Various seasonal herbs
greens
edible flowers (flowers optional)

Steps:

Combine the first 11 ingredients in a large pot. Simmer for 25 minutes. If using right away, strain and move on to Step 2. Otherwise, the broth can be cooled and stored, unstrained, in the refrigerator for up to 1 week.
Preheat the oven to 300 degrees. Wash the vegetables and peel, if necessary. They can be prepared in any or all of the following ways: cooked in the broth until tender and left whole; cooked in the broth until tender and then puréed with broth; or left raw and shaved with a mandoline or peeler. Utilizing all three of these methods makes for a beautiful presentation.
Bring a medium pot of salted water to a boil. Have a bowl of ice water ready. Blanch the basil for 2 seconds. Quickly remove and immerse in the ice water. Strain and put in a blender with the garlic clove, salt, pepper and sugar to taste; add plenty of broth to keep the purée spinning. When it's smooth, slowly drizzle in 2 tablespoons of the olive oil to emulsify. Strain, reserving the bright green broth. Discard the solids.
Season the fish fillets with salt and cayenne. Heat a large sauté pan over high heat. Add enough canola oil to cover the bottom. When the oil shimmers, add 2 fillets to the pan, skin side up, and do not disturb. Cook until golden brown, 3 to 5 minutes. Place on a baking sheet, skin side down. Repeat with the remaining 2 fillets. When all the fillets are seared on one side, drizzle with 2 tablespoons olive oil and a little lemon juice. Place the baking sheet in the oven and cook until the fish is opaque throughout, 6 to 8 minutes.
Ladle the pistou into 4 warm bowls. Divide the vegetables among them, reserving some of the shaved ones. Place the warm fish on top of the vegetables. Garnish with herbs, greens, edible flowers (if desired) and remaining shaved vegetables.

PROVENCAL VEGETABLE SOUP: SOUPE AU PISTOU

Provencal Vegetable Soup: Soupe au Pistou image

Provided by Food Network

Categories main-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 21

Ingredients

4 tablespoons olive oil
3 medium leeks, dark green parts trimmed and discarded, light green and white parts thoroughly washed and cut into 1/2-inch dice
6 garlic cloves, minced
2 medium carrots, peeled and cut into 1/2-inch dice
2 stalks celery, cut into 1/2-inch dice
8 cups chicken stock
Salt
1 teaspoon whole black and white peppercorns
4 small sprigs fresh thyme
4 small sprigs fresh parsley
12 green beans, trimmed and cut into 1/2-inch pieces
2 medium zucchini, cut into 1/2-inch dice
2 medium yellow summer squash, cut into 1/2-inch dice
1 ripe tomato, peeled, seeded, and cut into 1/2-inch dice
6 medium garlic cloves, peeled
6 ripe tomatoes, peeled, seeded, and chopped
4 to 6 tablespoons extra-virgin olive oil
30 fresh basil leaves, washed and dried
6 to 8 slices French bread, about 1/4-inch thick
Olive oil
6 to 8 ounces fresh creamy goat cheese

Steps:

In a large saucepan, heat the olive oil over medium-high heat. Add the leeks and saute just until they start to turn translucent, about 3 minutes. Add the garlic and saute about 1 minute more. Add the carrots and celery and continue sauteing until the vegetables deepen in color but have not yet begun to brown, 3 to 4 minutes more. Pour the stock into the pan, bring it to a boil, and reduce the heat to maintain a simmer. Sprinkle in a generous pinch of salt.
Tie the peppercorns, thyme, and parsley in a square of cheesecloth, securing it with kitchen string. Add this bouquet garni to the pan. Stir in the beans, zucchini, summer squash, and tomato. Continue simmering until the vegetables are tender, about 30 minutes.
Meanwhile, make the Pistou: Put the garlic and tomatoes in a blender or food processor with about 3 tablespoons of the olive oil. Begin processing. With the machine running, add the basil leaves, and then pour in enough extra-virgin olive oil to make a smooth, thick, but fluid paste. Transfer about 2/3 of the paste into a serving bowl to pass alongside the soup.
Make the Goat Cheese Croutons: Preheat the oven to 375 degrees F.
Brush the bread slices with olive oil and arrange them on a baking sheet. Bake until golden, 12 to 15 minutes. Remove them from the oven and turn on the broiler. Spread 1 side of each crouton with goat cheese and put it back on the baking sheet. Broil until the cheese is warm and slightly bubbly, about 3 minutes. Set aside.
When the soup is ready, stir the remaining pistou into the saucepan, ladling some of the hot broth into the blender or processor bowl to swirl and rinse any pesto clinging inside into the pan. Remove and discard the bouquet garni. Taste the soup and adjust the seasoning with a little more salt.
Ladle the soup into individual heated serving bowls. Float a crouton in the center of each bowl. With a spoon, drizzle a little more pistou over the crouton and soup in each bowl. Serve immediately, passing more pistou alongside for each person to add, to taste.

BROWN-BUTTER VINAIGRETTE

Brown-Butter Vinaigrette image

Provided by Christine Muhlke

Categories condiments, sauces and gravies

Time 10m

Yield Makes 1 cup

Number Of Ingredients 6

Ingredients

6 ounces unsalted butter
6 tablespoons sherry vinegar
6 tablespoons extra-virgin olive oil
1 tablespoon chopped shallot
1 teaspoon Creole mustard
Kosher salt and freshly ground black pepper

Steps:

Melt the butter in a small saucepan over medium-high heat until browned but not burned, about 5 minutes. Remove from heat and reserve.
In a blender, combine the vinegar, olive oil, shallot and mustard. Blend until smooth. With the motor running, slowly drizzle in the reserved butter and blend until thickened. Season to taste and set aside at room temperature until ready to serve.

Nutrition Facts : @context http, Calories 246, UnsaturatedFat 14 grams, Carbohydrate 0 grams, Fat 27 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 12 grams, Sodium 104 milligrams, Sugar 0 grams, TransFat 1 gram

BAREFOOT CONTESSA'S PISTOU

Barefoot Contessa's Pistou image

This delicious pistou is actually taken from a Provencal Vegetable Soup recipe by the Barefoot Contessa. The pistou is meant to be added to the soup just before serving. While a wonderful addition for the soup, it was hard to keep my DH from eating all the pistou on crusty Italian bread! Now it is requested on a regular basis and tastes great with bread, crackers, or even raw veggies. You can even toss it with hot pasta. It's a little garlicky tho, so you may want to cut back on the garlic if you don't want it that strong.

Provided by Suzie-Q

Categories Spreads

Time 10m

Yield 1 cup

Number Of Ingredients 5

Ingredients

4 large garlic cloves
1/4 cup tomato paste
24 large basil leaves
1/2 cup freshly grated parmesan cheese
1/2 cup olive oil

Steps:

Place the garlic, tomato paste, basil, and Parmesan in the bowl of a food processor and puree.
With the motor running, slowly pour the olive oil down the feed tube to make a paste.
Pack into a container, pour a film of olive oil on top, and close the lid.
Can also be whirled in a blender.

Nutrition Facts : Calories 1261.6, Fat 123, SaturatedFat 23.7, Cholesterol 44, Sodium 1289, Carbohydrate 21.8, Fiber 5.6, Sugar 8.8, Protein 24.5

Tips:

Choose the freshest triggerfish you can find: Look for fish that has clear eyes, bright red gills, and a firm, springy flesh.
To ensure the triggerfish is cooked evenly, use a fish spatula to gently flip it over halfway through the cooking time.
For a delicious and flavorful pistou, use a variety of fresh herbs, such as basil, parsley, and mint. You can also add a touch of lemon zest or garlic for extra flavor.
When selecting your garden vegetables, choose a variety of colors and textures for a visually appealing dish.
If you don't have a grill, you can also cook the triggerfish in a skillet over medium heat.

Conclusion:

This recipe for triggerfish with pistou and garden vegetables is a delicious and healthy way to enjoy this versatile fish. The combination of fresh herbs, vegetables, and flavorful pistou creates a dish that is both satisfying and visually appealing. Whether you're grilling or pan-frying the triggerfish, this recipe is sure to be a hit with your family and friends.