Big Boy’s Brunch

Blackened Kingfish by Buzz

It is just over a year since my last post!  If anyone still reads this blog, here’s a fresh and tasty fish dish to warm your taste buds as the New Year begins.

Blackened Kingfish

The minute our friend Tony dropped by with a big bag of fresh kingfish yesterday, I knew exactly how I wanted to prepare it.  I have a twenty year old copy of Cajun Cooking by Marjie Lambert and it has a great recipe for Blackened Redfish which I haven’t used for a while.  It works really well with any robust and muscular fish and the fillets of sea-fresh kingfish were no exception – or for a variation, try it with thin chicken escalopes.

NOTE: You’ll need a raging hot barbecue plate or cast iron pan to cook this dish and, if you cook it indoors, make sure the kitchen is very well ventilated.  The first time I cooked this in our tiny apartment kitchen in London, the smoke hit me like riot gas and left me with streaming eyes and nose!

Kingfish fillets – medium cut
6oz butter

Seasoning
2 tbsp paprika
1 1/2 tsp sea salt to taste
2 tsp onion granules
2 tsp garlic granules
2 tsp ground cayenne pepper
1 1/2 tsp ground pepper
2 tsp dried oregano leaves
2 tsp dried thyme leaves

Butter Sauce
4oz butter
1 tbsp lemon juice
1 spring onion, finely chopped
1/4 tsp cayenne pepper
1/4 tsp salt

Preparation Instructions:

Pre-heat your barbecue plate or cast iron pan to the highest temperature.  Combine and grind seasoning ingredients in a mortar & pestle. Combine the butter sauce ingredients and put to one side.  Dip cold fish fillets or medallions in melted butter and coat with the seasoning – the cooling butter should hold the seasoning in place.  Once all are done, cook the fillets on one side until the coating is blackened, around 2-3 minutes.  Gently turn over and repeat for the other side (and edges if necessary).  Reheat the butter sauce gently and serve blackened kingfish with new potatoes, corn and peas/green beans.

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