Grilled Kingfish?


 
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DarylB

TVWBB Fan
I have some kingfish as in king mackerel and I dont want to fry it and dont want to smoke it. I have always heard it is only good fried or smoked though. Anyone have experience grilling kingfish? Looking for a good recipe or method to grill it.

Thanks
 
Daryl, I marinate them in Italian seasoning with skin off overnight and grill them in foil with lemon, salt and pepper. I prefer them either way. Good luck.
 
Daryl, I've not cooked King Fish but have eaten it in the Caribbean. It's very boney. I cook most of my fish, whole. Head off, cleaned, skin on and on the Weber SS pan. Depending on the size of the piece or the whole fish I just cook one side and flip it over until done. Often no more than 10 minutes a side. It should just peel away from the bone when properly cooked. I did Sea Bass that way the other night. I've cooked Snapper that way as well as Salmon steaks and pieces of Salmon. I filet some fish too but cook more the other way.
 
NeilH said:
Daryl, I marinate them in Italian seasoning with skin off overnight and grill them in foil with lemon, salt and pepper. I prefer them either way. Good luck.
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My neighbor said he cooks them similar so I'm going to give it a shot tonight. I was just concerned because I know it is a stronger fish and most folks shy away from it. I've had it smoked a lot of times and love it but am not set up to smoke fish. I'll have to see if I can get the skin off as it was given to me as filets with skin on. I'll let you know how it goes.
 
Daryl - D.B. said:
My neighbor said he cooks them similar so I'm going to give it a shot tonight. I was just concerned because I know it is a stronger fish and most folks shy away from it. I've had it smoked a lot of times and love it but am not set up to smoke fish. I'll have to see if I can get the skin off as it was given to me as filets with skin on. I'll let you know how it goes.
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You can avoid the bones by "steaking" it when you clean it. The meat will come right off the bone and leave you nothing but chunks of meat. I'm not sure how well the skin will come off after being frozen, the meat probably won't be as firm. Certainly ok to leave the skin on. I meant to say Italian dressing instead of Italian seasoning. Hope this helps.
 
They came out pretty good. I overcooked it a little but I'm sometimes a little cautious with thick hunks of fish. I had always heard kingfish was only good smoked but this wasnt bad. I'm not going to run out and order it at a restaurant but not bad. Reminded me of dolphin texture wise.
 
Daryl - D.B. said:
They came out pretty good. I overcooked it a little but I'm sometimes a little cautious with thick hunks of fish. I had always heard kingfish was only good smoked but this wasnt bad. I'm not going to run out and order it at a restaurant but not bad. Reminded me of dolphin texture wise.
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Same here Daryl. Not my favorite but not my worse. I'll take the mahi over anything pretty much. Still wanna try a swordfish steak, I hear their good.
 
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