From the Sea: Kingfish

It was a Greek word that I didn’t know (no surprise there!) and priced at 22 euros per kilo, what I saw laying before me was a huge beautiful grey speckled fish. So I asked the fish monger “What is it?” “Kingfish” was the reply. So I asked for half a kilo and watched as the fishmonger cut off a 2″ slab with a machette and a plastic mallet.  (Same as shown below, cutting a tuna two years earlier.) Quickly wrapped in paper my fish was now ready for transit, heading to the ultimate destination, my grill.

What you need:
  • 1 Kingfish steak 1/2 kilo (you could use a fresh tuna steak)
  • 1 Lemon (zested and juiced)
  • 1 Lime (zested and juiced)
  • 2 cloves smashed garlic
  • 2 Tbs olive oil
  • 1 Tbs toasted sesame seeds 
  • 1 Handful chopped cilantro 
  • 1 Tsp coarse salt
  • Salt and pepper to taste

How it’s done:
  • Mix olive oil, half of the lime and lemon juice, chopped cilantro, zest, coarse salt, garlic and cover the fish. 
  • Marinate for 10 min.
  • Place your fish on a heated grill and cook for about 2-3 minutes per side. 
  • Sprinkle with toasted sesame seeds and season with salt and pepper.
  • Serve with your favourite side and enjoy.

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