Grilled Trigger Fish with Peach + Mint Buerre Blanc Sauce


1-2 pounds Trigger Fish (can use any mild white fish)

3-6 tablespoons Sallie's Greatest Peach + Mint Jam

3-6 tablespoons butter

2 heads of romaine lettuce

Olive oil

White Wine or Water




Season fish with salt and pepper. Heat grill pan to medium heat. Heat 1 teaspoon oil in pan until hot but not smoking. Cut the romaine lettuce in half. Dress with seasoned oil and vinegar. Sear the cut side down for about 5 minutes. Set aside on a serving dish. Reheat pan with 1 tablespoon olive oil. Put fish in hot pan and cook on one side for about 2-3 minutes. Turn over and cook 2-3 minutes longer. Melt the Peach + Mint Jam in a small sauce pan, thin down with white wine or water, and add the butter to form a sauce. Lay the grilled fish on the romaine lettuce and drizzle the Peach + Mint Buerre Blanc sauce over the fish. Serve immediately.

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