Kingfish is a lean and full flavored dark meat fish. It is best to grill when filleted and the dark meat trimmed off, although it can be grilled when steaked into 1 or 1 1/2 inch thick steaks. It is recommended to use a fish or hamburger basket when using this recipe, which eases the flipping process.
Prep Time: 35 minutes Marinade Time: 1-2 hours Cook Time: 12 minutes
Grilled Kingfish
Ingredients:
2 pounds fresh Kingfish fillets
3 Tbsp extra virgin olive oil
1/4 cup McCormick’s Rotisserie Chicken seasoning (or your favorite chicken/ pork rub)
2 Tbsp butter
1 Key Lime, cut into wedges
Instructions:
Rinse fillets under cold water and pat dry with paper towels. Place fillets skin side down and gingerly rub Olive oil over all exposed flesh. Sprinkle Rotisserie seasoning over fillets and gently rub into meat (feel free to coat fish to your liking). Cover seasoned fish with plastic wrap, ensuring that there are no air spaces between the fish and wrap. Refrigerate and marinate for 1 to 2 hours.
Start grill, maintaining a medium high heat. Use a non-stick spray on your fish basket and preheat over grill. Place fish fillets into fish basket, skin side down and cook for 3 to 5 minutes or until the edges of the fillets turn white. Add small 1/4 Tbspns of butter over the top of the fillets and allow to melt. Turn heat up to high, flip the fish basket over and cook for another 4 to 5 minutes or until fish flakes easily with a fork.
Remove fish from basket and arrange on serving platter with Key Lime wedges on or around fish.
Jicama Slaw
Ingredients:
1 med size Jicama
1 med size carrot
2 scallions, thinly sliced
Chopped cilantro (to taste or about 1/2 cup)
1/4 cup Rice Wine Vinegar
1/8 cup fresh Key Lime juice
1 teaspn sugar
Thai chili paste, to taste and optional
Directions:
While fish is marinating, make the slaw; start by julienne the jicama and carrot. Mix in the scallion and cilantro. Combine the rice wine vinegar, fresh lime juice, sugar and chili paste (if using) in a small bowl to dissolve the sugar and then toss with the vegetables. Place the slaw in the refrigerator and chill in a covered bowl. Toss once again before serving.
