King Fish For A King Recipes

GRILLED KINGFISH

Steps:

• Cover fish with water, refrigerate and let stand for 2 days. Change water every six hours.
• Two to twelve hours before fish is to be cooked, drain water and cover fish with salad dressing.
• Heat a grill to medium heat. Remove fish from marinade and place skin side down on grill. Cook until meat is tender and flaky, about 20 minutes.

HOW TO COOK KINGFISH

Steps:

• Mix together the garlic, ginger, tumeric, salt, pepper, and lemon juice. In a medium bowl, pour in the 2 teaspoons (9.9 mL) of garlic paste, 1 teaspoon (4.9 mL) of grated ginger, 1⁄4 teaspoon (1.2 mL) of turmeric powder, and 1 tablespoon (15 mL) of lemon juice. Add salt and pepper to your liking. Stir the ingredients together with a spoon. If you want, you can skip the spices and just use salt and pepper.
• Rub the mixture into both sides of the kingfish steaks. Place the kingfish steaks into the mixture. Use your fingers to massage it into the steaks. Let it sit for a few minutes to soak up the flavors. If you're skipping the spices, just add salt and pepper to the fish when it's in the pan.
• Heat the oil in a pan. Place a pan over medium-high heat. Pour the olive oil into the pan, and let it heat up. Move the pan around so the olive oil covers the whole surface; that way, your fish won't stick. To test to see if the oil is hot enough, drop a bit of water in the pan. If it sizzles, the oil is hot enough.
• Fry the fish for 2-3 minutes on each side. Place the fish into the pan. Let it heat for a couple of minutes on the first side, then flip the fish over. Cook the fish on the other side until it becomes more opaque and it flakes easily. Try serving this fish with caramelized onions and a tomato sauce. Save any leftovers in an airtight container in the fridge. Eat them within 3 days.

KING FISH FRY

Steps:

• Mix together all the spices with the vinegar and salt.
• Coat the fish and with this paste and keep aside for half and hour.
• In a non-stick frying pan, heat oil until smoking.
• Reduce heat and shallow fry fish turning once, until nicely browned.
• Serve with lemon.

SEAFOOD A LA KING

Steps:

• Bake pastry shells according to package directions. In a small saucepan, whisk together the water, soup mix and celery salt; bring to a boil, whisking frequently. Add the tuna, crab and mayonnaise; return to a boil. Reduce heat to low. Stir in sour cream; cook for 1-2 minutes or until heated through. Spoon tuna mixture into shells before serving.

BAKED KING FISH/ COD IN TOMATO SAUCE

Steps:

• Wash and dry the fish slices.
• Marinate the fish with the salt, turmeric and chilli powder for 1/2 an hour.
• Heat 2 tbslp oil over medium heat and when hot put in the fennel and mustard seeds As soon as the mustard seeds pop add the onions and garlic and ginger root Saute until the onions are light brown.
• Then add the 2 tsps of cumin and the green chilli.
• Stir and then add the tomatoes (and their liquid- for canned tomatoes), the rest of the cumin and the garam masala.
• Boil and then simmer covered for 15 mins on low.
• Pre heat oven to 180C Heat a little more oil in a non stick and when hot put in the fish slices and just brown all the steaks on both sides.
• Put the fish in a baking dish.
• Now just pour the sauce over and bake uncovered for 15 mins or until the fish is cooked.

SEAFOOD à LA KING

Steps:

• Heat oven to 450°F. In medium bowl, stir 2 1/4 cups Bisquick mix and the milk until soft dough forms. Drop by 6 spoonfuls onto ungreased cookie sheet. Bake 10 minutes or until golden brown.
• Meanwhile, in 2-quart saucepan, mix remaining ingredients. Heat to boiling over medium heat, stirring occasionally.
• To serve, split biscuits in half; place on 6 individual plates. Spoon generous 1/4 cup hot chowder mixture over bottom of each biscuit. Top with remaining biscuit halves. Spoon 1/4 cup chowder mixture over top of each biscuit.