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.

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