Trevally is quite the catch for the earnest fishermen who reel in this scrappy sport fish and for those fortunate enough to find it fresh and prepare it for the dinner table. Its firm flesh and mild-flavored, slightly oily meat make this fish suitable to many palates. Trevally shines when pan-fried or baked, but it should be marinated beforehand or wrapped in foil to prevent it from drying out during cooking.
Oven-Baked Trevally Fillets
Preheat your oven to 400 degrees Fahrenheit.
Rinse off each trevally fillet with cold running water and pat dry with paper towels. Tear off sheets of aluminum foil large enough to wrap each fillet in. Place a fillet in the center of the foil and drizzle with olive oil and lemon juice. Add additional seasonings to taste or include vegetables like tomatoes and onions.
Fold the aluminum foil around the fillet and seal tightly. Arrange the foil packets on a baking sheet, leaving a little space between each packet.
Bake for approximately 20 minutes, or until the fish flakes easily with a fork. Remove from the oven and serve immediately.
Pan-Fried Trevally Fillets
Create a simple marinade for the trevally fillets and marinate for 15 to 20 minutes prior to cooking. Try a marinade of olive oil and lemon juice and seasonings like salt and pepper.
Heat a small amount of olive oil in a pan over medium heat. When the oil is hot, add the marinated trevally fillets.
Cook for 3 to 5 minutes, flipping once during cooking, or until the fillets flake easily with a fork. Remove the trevally from the pan and serve with fresh lemon wedges or herbed mayo, if desired.
Items you will need
- Trevally fillets
- Paper towels
- Aluminum foil
- Olive oil
- Lemon juice
- Baking sheet
- Look for trevally fillets that are firm and pink in color, absent any brown markings.
- When pan-frying, saute onions, tomatoes and other seasonings prior to adding the trevally, if desired.
- Pair baked or pan-fried trevally with couscous or rice, roasted potatoes or steamed fresh vegetables.
- Cook fish to an internal temperature of 145 F to avoid the risk of a foodborne illness.