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Discussion Starter · #1 ·
I would venture to guess that this topic has been beaten to death in the past, but.... I currently feel that kingfish is not on the top of my list as far as table fare of fish goes.

I have heard that there are some great recipes for king mackerel that might change my opinion on the taste. What are the best preps and cooking methods for the king mackerel?
 

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Richard, believe it or not, they are pretty good fried in a good beer batter. Use only the light colored meat.

If you kabob them with other fish, you might be surprised that you can't easily tell which one is the kingfish.
 

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Marinate kingfish fillets in cheap Italian dressing and throw them on a hot grill.
You will get nothing but compliments on the fine fish that you served.
 

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x2

Keep some of the smaller kings you catch and filet them out removing any blood lines and take the skin off. Marinate in I-talian dressing for about 30-40 mins and throw on a hot grill. I did this for the first time about a month ago and was very impressed, I think the secret is to keep the smaller ones for eating and keep them iced down realllllly good.

nate
 

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Been eating grilled kingfish since the early 80's with this recipe. Have had people who swore they couldn't eat kingfish asking for second and third helpings. Be sure the fish is fresh before cooking. I filet each king into steak sized chunks. Then (like Kenner 21 stated) cut out the centerline of blood and bone. Trim all blood remnants from steaks. Get the grill hot, brush marinate on kingfish, (do soak in marinate), then grill.

Grilled Kingfish

1/8 cup of soy sauce
1/16 cup of Worcestershire sauce
1/8 cup of lemon or limejuice
1/2 stick of melted butter
1 Tbs of "Tony Chachere's" Creole Seasoning
1 Tsp of "Cavender's" All Purpose Greek Seasoning
Dash of salt and pepper

Optional: 1/4 to 1/2 cup of finely chopped onion

Mix all ingredients together and brush on fish fillets right before grilling. Don't overcook. Do not soak fillets in marinate! This marinate only works for kingfish!
 

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Dont forget the soak in buttermilk over nite and then fry em. Also wrap in bacon and grill em they are ok too. Yeah eat the bacon and throw the kingfish away.

Charlie
 

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Oriental marinade - works great on anything from the sea

1 cup soy sauce
5 peppercorns or two good pinches of ground balck pepper
1 inch chunk of fresh ginger root (more may be added if you like)
2 cloves garlic (more may be added if you like)
1 tsp sesame oil

* Put all this into a food processor until chunks are gone. Brush filets and allow to sit 15 minutes before grilling. The extra marinade may be reapplied during grilling, and/or stored in the fridge (1 week) or freezer (1 month) in a container w/ a tight-fitting lid for later use.
 

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Ok good thread...

I'm currently, at this moment, making a kingfish salad(like tuna salad). Anybody got any suggestions about what to put in it?

Thanks
 

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Jamie on the dolphin used to make the kingfish salad. just put the regular stuff that you put in tuna salad in there, he put tomato, brocolli, and pasta also it seeems like
 

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Discussion Starter · #11 ·
I forget who mentioned some way of scooping out the best part, (whatever that is), of the Kingfish steak into balls, marinating them and grilling. Whoever told me about this mentioned that they end up tasting a lot like scallops. I forgot all of the details of the marinade....
 

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Well I also made some fish taco's out of ling/dorado. I made a jalapeno/cilantro sauce for them and also put some in the king salad along with the normal tuna stuff. Tastes da*n good! Wish I'd had it yesterday about 12 o'clock.
 

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STxFisherman said:
I forget who mentioned some way of scooping out the best part, (whatever that is), of the Kingfish steak into balls, marinating them and grilling. Whoever told me about this mentioned that they end up tasting a lot like scallops. I forgot all of the details of the marinade....
I took out the 4 tenderloins of the king that had been steaked out and boiled them in garlic seasoned water then made the king salad. They looked just like chicken when I took them out. My dog ate 4 of them with no problems...so they must be good!
 

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sea monkey rancher
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boil king balls in zatarain's boxed type crab boil. let cool make fake tuna salad
or use like crabmeat in other recipes.
 

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Remove all the bloodlines and cut into small strips.

Marinate in a large sauce bowl with your favorite cabernet / merlot.

Let sit in fridge overnight.

When its time to eat...pour your cabernet / merlot into wine glasses...throw away the king filets...and enjoy your grilled dolphin or snapper!
 

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Instead of making fillets, clean the kingfish into kingfish balls, soak in milk overnight then bread with Zatarains seasoned fish fry lemon flavor, add red pepper and fry. Another recipe: make shrimp scampi without the shrimp (simmer butter, fresh basil, garlic, white wine, white pepper and salt) pour over kingfish and broil.
 

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Discussion Starter · #17 ·
I'll certainly try that one luckycharms....sounds pretty good! If it doesn't make the kingfish taste good....I'll try that on grouper. :D
 

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Richard, I smoke 4 to 5 Kings every Fall for the Holiday season. I use a brine solution to marinade overnite then smoke slowly for 6-8 hours.
 
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