This grilled kingfish recipe is crunchy and melty-deliciousness and can be used for sashimi grade Hiramasa Kingfish or even your local yellowtail kingfish. Nothing beats a delicious crispy skin fish! So the best way to cook kingfish is definitely to not be too gentle. The fresh fish is robust with lots of fish oil, so go heavy on the citrus sauce in this easy to cook dinner.
Hiramasa is Australia’s best sashimi grade kingfish and you can order seafood online today with Manettas Seafood Market and have it delivered to your door!
Special thanks to Charlotte of Food Fitness Fashion for putting together this recipe
Recipe by Food Fitness Fashion. Visit www.food-fitness-fashion.com for more healthy recipes.
Heat up the coconut oil on a non-stick frypan on a medium-high heat.
In a small bowl, whisk together the desiccated coconut, dried finger lime, salt and pepper.
In the meantime, prepare the fillets by covering the non-skin side lightly with the lime juice, followed quickly by the dry mixture. Press down with the back of a metal teaspoon. The oil of the fish with the lime juice should both allow the dry ingredients to stick to its surface.
Once the oil is hot, gently place the fillets skin down on the pan. The skin should instantly tighten and start to ‘crackle’ in noise. Leave skin down for 2-3 minutes.
Use tongs to carefully flip the fillets over to your seasoned side. Cook for another 2-3 minutes.
Serve your fish with your choice of vegetable sides. I usually opt for quickly panned fried garlic green beans. Enjoy!
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