I have some king but have fixed it before. Looking for the best way to do so without messing it up. Any suggestions?
Thnaks

Marinate cut up fillets in lemon juice and Louisiana Hot Sauce for 2 to 24 hours (use a lot of hot sauce as when fried will not taste hot). Shake fish in corn meal and salt and pepper. Fry in clean hot oil. Serve with stir fry vegetables.

to me, kinfish sucks unless it hasnt been frozen, or it is cooked like this!

Poor Mans Lobster.

Cut filets into 1" squares

1) Bring water to boil
2) Add 1 Bag of Crab Boil (Zatarans)
3) Boil Seasons for 10 mins. (season water)
4) Remove bag
5) Add fish to boiling water ( boil til fish floats)
6) Remove fish and put into pan and pour melted butter over it
7) Let cool a little bit.
8) Grab Cold beer and be prepare for your tongue to slap your brains out!

I havent had any in a long time, but we pulled in ALOT of kingfish on my bachelor party trip 6 years ago. I found it best when smoked, after spending a little time in the marinade of choice (whatever your choice is). I'd just marinate it for a while in the freezer, then lay it skin side down in the smoker, and cook it for a couple hours at relatively low temp.

I thought it was great. I know some folks dont like it so much, but I was always impressed at the non-fishy flavor, and flakey meat construction.

shane

I never liked eating kingfish until I discovered this recipe. It's awesome for kingfish...it sounds a little strange, but it makes kingfish delicious...and it's dead-simple to fix:

1. Mix juice from one whole lime, about a cup of mayonnaise and Tony Cachere's to taste in a bowl.

2. Completely coat kingfish filets (liberally) in this mixture and lay them out on tinfoil

3. Cook kingfish filets on a hot grill on the foil with the lid down for about 12 minutes, until the mayonnaise coating starts to look brown. The grill needs to be about hot - 425F or so.

4. Serve and eat.

5. Slap yo' Momma.

-Pat

Fresh, never frozen.

I blacken it or grill with Chef Prudohmme's Blackened Redfish Magic.

Cover in a butter-garlic-whitewine-cream sauce. Serve with dirty rice.

Or fried. I use Tony C's batter.

Mike,

Not good at making cream souces but will you tell me how you do it?

Cream sauces are easy, use your imagination you can add all kinds of stuff to them.

For basic sauce use:

1 pint half and half, 1/2 stick of margarine, 2 tablespoons of flour.

Melt the butter in a saucepan over medium heat. Add the flour, stir well, add the half and half slowly while stirring. Keep stirring till you get a thick sauce...wallah! You can add shrooms, shrimp bits, minced crab, grated cheese, white wine, lemon juice, egg yolks...this make about 2-3 cups. Superb!

Put a few fillets (no skin or dark meat)in a foil pouch ,drizzle with olive oil,sprinkle with Tony Catcheres seasoning and cook in the oven until flakey. Use as you would canned tuna. Makes the best fish salad you will ever eat.

best king fish i ever had was some i caught in destin.


all i did was marinade it in italian dressing put in foil and slap on the the grll...then you slap yo' mama!!! good chit buddy