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
Scale
- 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