Cape town kingfish fillets

Cape town kingfish fillets

By
From
Ben's BBQ Bible
Serves
6
Photographer
Billy Law

I spent four months living in Cape Town, and I fell in love with the place. I couldn’t believe the physical and spiritual energy of the Atlantic Ocean, poised at the point where it collides with such force into the Indian Ocean; the awesome surf and the insidious presence of every surfer’s worst nightmare, the great white shark.

I remember cooking a meal for some Aussie mates in a wonderful cottage overlooking First Beach near Camps Bay. It was the first time I had ever cooked kingfish on the barbecue and it was sensational.

Kingfish is an oily, dark-fleshed fish, a little like tuna. It is highly prized as a sashimi fish and is high in natural fats such as omega 3 and 6. When chargrilled over a high heat and cooked medium, it is even better than tuna in my book. Watch it though, as overcooking has the tendency to dry it out. Try to buy fillets that are a similar size so they’ll cook in the same amount of time. They’ll go brilliantly with Anchovy and rosemary sauce

Ingredients

Quantity Ingredient
6 large kingfish fillets
freshly ground black pepper
sea salt crystals or fine rock salt

Method

  1. Prepare your barbecue for direct grilling over a high heat. Ensure that the grill is clean and oil free.
  2. Season the sh well with pepper and salt.
  3. Place the fillets skin side down on the barbecue and cook for 5 minutes (for thick fillets). Turn over and cook for 2–3 minutes.
  4. Remove from the grill to serving plates and allow to rest. For medium–rare, the fillets should be flaking on the outer part of the meat, and just undercooked or translucent in the centre.
Tags:
bbq
barbecue
outdoor
grill
entertaining
party
Ben's BBQ Bible
Ben
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