Description
Want to become skilled at making restaurant-quality grilled kingklip? This recipe blends simplicity with amazing flavor that works great for quick weeknight dinners or special occasions.
This grilled kingklip recipe gives you perfectly seasoned fish with a golden-brown crust and tender, flaky interior. The cooking method keeps the fish moist while creating a delicious charred exterior that brings out its natural sweetness.
Ingredients
- 2 lb (900 g) kingklip fillet.
- 1/4 cup (60 ml) olive oil or melted margarine.
- 1 tsp (5 ml) salt.
- 1/2 tsp (2.5 ml) ground black pepper.
- 1/4 tsp (1.25 ml) garlic powder.
- 3–4 Tbsp (45–60 ml) lemon juice.
Instructions
- Preheat and Prepare
- Set your oven to maximum grill setting.
- Clean the grill grate to prevent sticking.
- Oil the grate using a cloth dipped in vegetable oil.
- Season the Fish
- Pat the kingklip fillets dry with paper towels.
- Rub olive oil into both sides of the fish.
- Add salt, pepper, and garlic powder generously.
- Original Cooking
- Place the fillet skin-side down on the hottest part of the grill.
- Cook for 1-2 minutes at high heat.
- Lower temperature to medium heat.
- Complete Cooking
- Let it cook until the bottom becomes opaque.
- Flip the fillet once with care.
- Grill for about 10 minutes more.
- The fish should flake easily with a fork when done.
- Finishing
- Take it off the heat and rest for 5 minutes.
- Add fresh lemon juice before serving.
Notes
Fish doesn’t need long marinating times like meat. Don’t leave citrus-based marinades on the fish longer than 10-15 minutes or the acid will start “cooking” it.
Add seasoning right before cooking to keep moisture in.
Thinner fillets work better with the foil packet method to avoid overcooking.
You can make marinades ahead and keep them in an airtight container in the fridge, but use them within a few days.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Seafood
- Method: Grilling