CookEat Recipe
Broiled Kingfish
Two joined-open Northern kingfish broiled with black pepper and oil, then finished with melted butter and six cut lemon pieces.
Method
Steps
Step 1
Use two very fresh whole Northern kingfish (Menticirrhus saxatilis), each weighing one and a half pounds before the heads, spinal bones and edge trimmings are removed. Make sure the fish are properly cleaned for cooking. Drain and wipe dry, remove the heads, split through the belly without separating the sides, remove the spinal bones and trim neatly. Keep the sides joined and check for remaining bones.
Step 2
Season both opened fish evenly with a total of one teaspoon of salt and two teaspoons of ground black pepper. Rub them with a total of half a tablespoon of olive oil.
Step 3
Preheat an overhead grill or broiler on its broil setting. Use a metal broiling rack with room for both opened fish and position the fish about four inches below the heat.
Step 4
Broil for about six minutes on each side, turning carefully. Watch closely and move the rack farther from the heat if the surface browns before the centre is ready. Continue as needed until the thickest flesh of each fish reaches at least 70°C and remains at that temperature for two minutes, checking with a clean thin-tip thermometer.
Step 5
Arrange the fish on a hot dish. Gently melt fresh butter without browning, measure one tablespoon in its melted state and spread it over the fish. Decorate the dish with six cut pieces of fresh lemon and serve immediately.
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