Thursday, April 29, 2010

Chilli Grilled Kingfish

Kingfish, or Yellowtail Kingfish, is found off the south east coast of Australia.  It may be served cooked or raw if proper care is taken, but the most popular preparation method is probably on the barbeque.  Because the flesh tends to dry out a bit, be careful not to overcook it.  I made sure to use citrus and garlic in my marinade to help retain as much moisture as possible while it cooked.  This is a very simple recipe but the results are fantastic. 

Chilli Grilled Kingfish


4 kingfish fillets
3 chillis, minced
3 cloves garlic, minced
1 lemon, zested and juiced
1 small bunch flat leaf parsley, minced
1/4 cup oregano, minced
salt and pepper
olive oil


1. For marinade, add chillis, garlic, zest, herbs, and seasoning to a mortar and mash with pestle.  Add just enough olive oil to make a liquidy paste.

2. Marinate the fillets in the refrigerator for 1 hour.

3. Prepare grill for cooking over medium high heat.  Grill fish for 3 minutes on each side or until almost cooked through.  Serve immediately.

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