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Got a kingfish you don't know what to do with? Try this...
Ingredients: 1 kingfish (or whatever you have), 100g butter, spice mix (for ease I used storebought Cajun spice mix - you could use any prepared spice mix or make your own secret recipe).
Put the barbecue on full heat under the plate (not the grill). You want it really hot. Really, really hot.
Fillet & skin the fish and cut out the ribcage. A legal size kingfish will provide large fillets, I cut mine into 3 steaks each on the bias (knife held at approx 30 degree angle to the board, cut from front to back). Melt the butter and put into a dished plate. Dip the steaks into the butter on both sides, then liberally apply spice mix to both sides.
By now the BBQ should be smoking hot. I clean the plate with beer (caution, this makes lots of scalding steam), then give it a few mins to get back to full heat. Put a lump of ghee on the plate (spectacular at night) and move it aound to oil things up. Put the fish on the plate, and leave for about 90 seconds (don't fiddle with it). Turn over and repeat for other side, adding another lump of ghee (ghee burns less easily than butter). Remove fish to a warmed serving plate and you're done. The fish should be nicely browned (with the odd little black bit), and still very moist in the centre. Very simple and delicious. For thinner fillets, 60 sec per side will be sufficient, the key is to have things extremely hot. I've done this several times, and the response has been universally positive.
Enjoy.
Ingredients: 1 kingfish (or whatever you have), 100g butter, spice mix (for ease I used storebought Cajun spice mix - you could use any prepared spice mix or make your own secret recipe).
Put the barbecue on full heat under the plate (not the grill). You want it really hot. Really, really hot.
Fillet & skin the fish and cut out the ribcage. A legal size kingfish will provide large fillets, I cut mine into 3 steaks each on the bias (knife held at approx 30 degree angle to the board, cut from front to back). Melt the butter and put into a dished plate. Dip the steaks into the butter on both sides, then liberally apply spice mix to both sides.
By now the BBQ should be smoking hot. I clean the plate with beer (caution, this makes lots of scalding steam), then give it a few mins to get back to full heat. Put a lump of ghee on the plate (spectacular at night) and move it aound to oil things up. Put the fish on the plate, and leave for about 90 seconds (don't fiddle with it). Turn over and repeat for other side, adding another lump of ghee (ghee burns less easily than butter). Remove fish to a warmed serving plate and you're done. The fish should be nicely browned (with the odd little black bit), and still very moist in the centre. Very simple and delicious. For thinner fillets, 60 sec per side will be sufficient, the key is to have things extremely hot. I've done this several times, and the response has been universally positive.
Enjoy.
