Cooking Kingfish

Hello All!!! I recently went on a fishing trip that netted some nice kingfish. The guide balled it out, so i have fish in little balls in my freezer. What i am wondering is what are some different recipes for cooking kingfish? I have heard they can be fairly fishy tasting, so just looking for different ideas on how to prepare it. Thanks!!!

Did you mix a solution of half water and half milk, put in ziplock bags and freeze ? The meat has a strong fishy taste. Some folks soak the meat in milk for a few hours before GRILLING. You can marinate with Rasberry Italian Dressing or the reg. Italian dressing for a few hours also. Sear both sides and grill for about 20 minutes or less. Cooks fast!!

The best way is to cook it fresh.. Other than that, we just always seasoned and grilled!

King Mackerel is not one of my favorite fish to eat since I like very mild fish like red snapper. I have eaten kingfish fried and it is acceptable. Cut the mackerel very thin and fry it with a coating of corn meal, flour, and a good steak seasoning. Fry it till it floats at 400 degrees.

I like to seaon the filets with Tony C's and grill on foil with a layer of sliced onion and bell pepper under the filet (buffers the meat from the heat and adds lots of flavor) and lemon slices and butter on top. Left overs are fixed up like a tuna salad. Turns out great every time.

Kingfish are good. Fried kingfish balls are good. Batter in whatever fish fry you like, I'm partial to cornmeal based varieties with a little spice added. Can be baked or grilled though too with butter, garlic, Tony's, etc

fish balls! google a fish cake recipe and do it in balls. kings make the best balls. you can fry or bake. i like baked.

How big were they?

If they were under 40" your fine with just seasoning them with Tony C's or Fiesta brand Garlic Pepper and cooking them in the skillet with about 2 tablespoons of olive oil in the skillet. Cook until brown on each side. You can also season them with your favorite seasoning and smoke them on the pit. Wrap them up with about half dozen balls in an aluminum foil boat with 4 pads of butter and cook on smoker at 300 for about 20 minutes. Smoked king is good. Makes a great dip!

For over 40" I'd fry them. One option for the balls would be to take a sleeve of Ritz crackers and grind them up in the blender until fine then pour into a bowl. In another bowl mix up 4 eggs (slightly beaten). Dip the balls in the egg then in the Ritz crackers and drop em into a pot of cooking oil (canola, peanut or whatever you prefer) and fry them at 325 until brown. Another is to just use your favorite breading mix and fry em up.

Kingfish are high mercury level fish. Limit your consumption to one or maybe two helpings a week. Especially if it was mid to upper 40's or bigger.

Its good used in seafood gumbo also

Kingfish are NOT that fishy, we would just corn meal salt pepper, fry.

This ^^^^^^^