I cooked the triggerfish meunière style, which consists of lightly breaded (in flour) fish that is pan-fried in a combination of butter and oil (about 2 tablespoons vegetable oil with about 1 tablespoon butter) to form a nicely colored thin crust on the outside of the fish. I believe that this style of cooking allows the true flavors of the fish to stand out better than if it is heavily breaded and deep-fried.
I prepared the polenta by cooking it by itself (cornmeal, water, and butter, that is it!), then adding in some roasted vegetables at the end. The roasted vegetables I used were leeks, an orange bell pepper, a poblano pepper, half a purple onion, one clove garlic, and a yellow squash. I actually got the idea for roasted vegetable polenta from the main dining hall, Rastall, where I go to college (Colorado College The food there is outstanding, especially for college cafeteria food).
The green beans were simply sautéd with a little olive oil for about four minutes.
I also made a meunière sauce (brown butter sauce consisting of browned butter, lemon juice, and parsley) that I spooned over the fish during plating.
While I think the dish tasted wonderful, I will definitely need to work on presentation next time.
