Trevally is a sport fish in tropical and subtropical waters oceans such as Australia and Hawaii. In Hawaii, trevally is known as ulua. This strong fish that works fisherman for hours on end is best eaten fresh, though it can be frozen for up to three months before cooking. Buy fish with bright eyes that is firm without a harsh fishy aroma. Store fresh fish in the refrigerator for up to three days.
Heat a pan on your stove to medium heat.
Drizzle olive oil in the pan to coat the surface.
Season the trevally with pepper, paprika or any other seafood seasoning you desire.
Place your seasoned trevally in the center of the pan. Cook it for two to three minutes or until the fish is halfway cooked.
Flip your trevally, and cook it for another two to three minutes until the fish is cooked completely through.
Heat a grill to medium heat, approximately 350 to 400 degrees F.
Rub olive oil on the grill with a clean towel, greasing the cooking area.
Season your trevally with salt, pepper, paprika and any other seasoning your desire.
Place your fish on the grill, letting it cook for two to three minutes. The bottom of the fish will turn white as it cooks.
Flip your trevally when it is halfway cooked. Allow it to finish for another two to three minutes or until white all the way through.
Accompany trevally with grilled onions, sweet peppers or asparagus.
Saute garlic, onion and peppers with your trevally.
Tartar sauce or herbed mayonnaise can be served with cooked trevally.
Drizzle lemon or lime juices over cooked fish for added flavor.