«

»

Thai-style BBQ Kingfish

Thai-style BBQ Kingfish
Nicely grilled kingfish fillets with the subtle tastes of a Thai-style marinade. Serve with a Thai salad such as Yam Som-O (a spicy pomelo salad)
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1½ kg kingfish fillets
  • ½ bunch mint leaves, torn
  • bunch coriander leaves and stems, chopped
  • 1 cup extra virgin olive oil
  • 4 tablespoons fish sauce
  • 5 tablespoons palm sugar, shaved
  • 3 tablespoons fresh ginger, grated
  • 2 dried red chillies, finely sliced
  • 3 large cloves garlic , crushed
  • 4 limes, juice of, plus zest from 2
  • extra chillies (dried or fresh), lime, mint and coriander, to serve
Instructions
  1. Slice each kingfish fillet into three and place them skin down in a baking tray.
  2. In a bowl, combine the remaining ingredients.
  3. Reserve 2 tablespoons and pour rest over fillets, making sure that as much of the mixture sits on top of the fillets. Marinate for at least 15 minutes.
  4. Meanwhile, preheat a barbecue grill. Place marinated fillets skin down and cook for 10 minutes.
  5. Turn carefully, allowing the skin to stick to the grill and the turned fillet to sit atop the skin.
  6. Cook for a further 5 minutes or until done.
  7. To serve - Discard skin and serve fillets drizzled with the retained marinade and garnished with red chilli, fresh coriander, fresh mint and a lime wedge.
Notes
Mahi mahi fillets are also suitable to use in this recipe - Mahi mahi are a tropical gamefish with similar 'meaty' flesh to that of Yellowtail Kingfish. Suitable for grilling or BBQ'ing as the firm flesh holds its shape well. Can also be diced and used as 'kebabs' or in a curry. As with other gamefish, the meat will dry out and become chewy when overcooked.
Nutrition Information
Serving size: 4 Calories: 1223 Fat: 82g Saturated fat: 12g Unsaturated fat: 65g Carbohydrates: 26g Sugar: 18g Sodium: 1664mg Fiber: 2g Protein: 94g Cholesterol: 289mg
 
Comments and Feedback
 

Be the First to Comment!

Notify of
avatar
 
smilegrinwinkmrgreenneutraltwistedarrowshockunamusedcooleviloopsrazzrollcryeeklolmadsadexclamationquestionideahmmbegwhewchucklesillyenvyshutmouthapplausewhat-is-thatwell-donewant-a-tasteparty-animal
wpDiscuz
Around The Web
 
loading...
 
Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
OR
General Profile
User Information
John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
Social rating:
OR
ARE YOU READY? GET IT NOW!
Vel eros amet amet mauris a habitasse scel erisque? Vel urna dis et, placerat phasellus, diam in! Placerat nec facilisis, tortor tristique. Arcu placerat sagittis, velit lorem scelerisque egestas placerat.
Subscribe Now
Join our weekly newsletter for more great recipes
OR
Just before you go
Please consider sharing us or commenting
on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie
Subscribe Now
Join our free weekly newsletter to get the best recipes and cooking information.
OR
Recipe Newsletter
Subscribe to our ad-free newsletter and get new recipes and cooking info every weekend
Or use Social Media to Sign-up
PROBABLY THE BEST SITE
IN THE WORLD
IS GIVING YOU THE CHANCE TO SUBSCRIBE
TO PROBABLY THE BEST NEWSLETTER IN THE WORLD
OR