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Fresh kingfish is excellent on the grill and this recipe is just right for a spring or summer-time Florida style cook-out. Served with a side of fresh steamed vegetables, chef salad and bacon stuffed shrimp will have your guest begging for more.
Ingredients for fish:
2 pounds fresh King Mackerel fillets, cut into 8 ounce portions
6 tablespoons lime juice or from 3 limes
2 tablespoons vegetable oil
salt and freshly cracked black pepper to taste
Grill with medium fire.
Place kingfish skin side down in a small, flat plastic container or shallow baking pan. You need a container in which the fillets can be packed tightly together but with their surfaces exposed.
Season the fillets with salt and black pepper to taste, pour the lime juice over them. Cover and put in the refrigerator for 4 to 6 hours. Remove the fillets, pat dry and brush them with oil.
Place fillets skin side up on the grill over a medium fire, Cover with a pie pan and cook 8 to 10 minutes.
Remove pie pan, flip the fillets and cook for an additional 5 to 7 mintues. Fish is fully cooked when easily flaked through with a fork. Serve with red onion and mango relish (recipe below). Makes 4 servings.
Red Onion and Mango Relish ingredients:
1 ripe Mango, diced
2 tablespoons chopped Cilantro
3 tablespoons lime juice or juice from 1 1/2 fresh limes
2 dashes Tabasco sauce
1 small Red Onion, diced
1 tablespoon chopped red orgreen Jalapeno chile peppers.
salt and fresh ground black pepper to taste
Mix all ingredients in a bowl, cover and chill for 2 hours. This relish will keep up to 3 days if covered and refrigerated. Makes 1 1/2 cups.
Kingfish or King Mackeral is a strong flavored gamefish which pairs well with the zesty flavor of salsa. Remove all of the dark meat from the fish when it is cleaned.
Prep Time: 30 minutes Cook Time: 30 minutes Yields: 8 servings
1 pound kingfish fillets – cleaned, 1 onion, diced
washed and cubed. 1 green bell pepper, diced
1/2 cup Italian-style salad dressing 1 (16 oz) jar salsa
1/4 cup all purpose flour 8 (8 inch) flour tortillas
2 Tablespoons olive oil 8 oz. shredded Cheddar cheese
1. Combine fish cubes with Italian dressing in large bowl, cover with plastic wrap and let marinate for at least 30 minutes. Dredge fish cubes in flour and set aside.
2. Preheat oven to 350 degrees F. Lightly oil a 9 X 13 inch baking pan.
3. In a non-stick frying pan, heat olive oil over medium heat. Add onions and green pepper. Cook slowly, stirring occasionally until vegetables are soft. Stir in fish cubes and cook until fish is soft, about 5 minutes. Stir in half of the salsa and remove from heat.
4. Spoon mixture into tortillas, roll up and place seam down in prepared baking pan. Spoon remaing salsa over the enchiladas and sprinkle with shredded cheese.
5. Bake in preheated oven for 15 minutes.
Serve with rice and black beans, garden salad and corn bread.