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I usually dont eat king, but I caught one that was perfect for eating yesterday. I havent cooked a King since 1998. So, I need a killer recipe. It needs to be yummy, easy to make, and require a stove (not a grill). I only like my spanish deep fried for some reason, but I want to try to make this not fried and good.
I fileted the King and left the skin on.
Since we dont have a recipe section, I am putting this in this section :)
The best recipe idea I can think of is to marinate it in whatever your favorite thing is and some seasoning, then take a grill pan of some sort and sear both sides enough to give it some good color on it then let is finish cooking with the lid on or toss it in the oven. My favorite marinade is Vidalia onion dressing, but italian is also good, and it sounds pretty good in Worcestershire too. I usually do marinate for 30 minutes to an hour, but if you have to, 15 minutes will work. I always take the skin off with kings just because it is SO strong but its however suits you. Basically you cook it just like steak. I'm going to try this one day on a george foreman frill and see what happens.
Now you can also do Ms. Pats Mac Salad: You basically poach the fish using a liquid crab boil. Then she lets it cool, and mixes it with all sorts of good ingredients. You could make any kind of salad with it this way though, just like you do with tuna.
Here's Ms. Pats Recipe: http://www.panhandlepierfishing.com/...hp?topic=109.0
I'm curious to so what you come up with and what everyone else suggests. I never fry kings.Quote:
ARE YOU READY? HERE IS THE MACK SALAD RECIPE AGAIN... DON'T LOSE IT!
5 TO 10 LBS OF FRESH KINGFISH - NO SKIN, NO BONES, NO BLOOD LINE.... BIG POT OF BOILING WATER WITH 1 CUP LIQUID CRAB BOIL AND SALT TO TASTE. COOK 20 MINUTES OR SO UNTIL DONE THRU, TURN OFF FIRE AND LET SIT IN WATER FOR 30 MINUTES OR SO. DRAIN, FLAKE AND SEASON WITH MRS. DASH ORIGINAL AND TONY C'S SEASONING TO TASTE (ABOUT 1 TABLESPOON OF MRS. DASH AND SAME OF TONY C'S - I USE THE WHITE BOX THAT IS UNSALTED.
IN A BIG BOWL, YOU WILL NEED 2 CUPS OF CHOPPED GREEN BELL PEPPER, 1 CUP CHOPPED RED AND YELLOW BELLPEPPER, 2 BUNCHES OF GREEN ONIONS CHOPPED - INCLUDE MOST OF GREEN PART, 1 CUP CHOPPED WHITE ONION AND 1 CUP CHOPPED RED ONION, AND A WHOLE STALK OF CELERY. MIX ALL OF THIS TOGETHER. PUT THE COOLED SEASONED FISH IN THE BOWL AND MIX WELL. (HINT - PUBLIX HAS IT ALREADY CHOPPED EXCEPT FOR THE CELERY)
DRESSING: 1 LARGE BOTTLE LITE BUTTER MILK RANCH DRESSING, I BOTTLE OF GOLDEN'S VIDALIA ONION VINEGARETTE OR KEN'S SWEET VIDALIA ONION DRESSING; 1 CUP SWEET PEPPER RELISH, 1/3 CUP SPICY MUSTARD, 1 TABLESPOON HORSERADISH, 1/2 CUP OR MORE DICED JALAPENOS FROM JAR NOT FRESH. THIS WILL MAKE ENOUGH FOR TWO BATCHES.
MIX JUST ENOUGH DRESSING TO MAKE SALAD STICK TOGETHER. CHILL. LOCK THE DOORS, TURN OFF THE LIGHTS AND ENJOY IN SOLITUDE. IF ANYBODY KNOWS YOU GOT SOME, THEY'LL BREAK THE DOOR DOWN TO GET IT! IT'S A REAL HEALTH HAZZARD TO BRING ON A PIER AND NOT HAVE ENOUGH FOR EVERYBODY ;D
I fry, smoke, grill 'em. If the filets are thick, for frying, I cut them sideways as to make them thinner, and fry smaller pieces and chunks. Whichever way, I Soak in Cold water with a cap full ( i use 2) of concerated Crab boil stired in. If grilling, use Tonys creole seasoning and or Greek seasoning, after soaking. You need to soak them in Ice water at least an hour to remove most of the strong fishy taste, with the skin off, however you do with 'em. Itialin Dressing is OK after soaking in icw water and crab boil. Don'r grill too long, add butter and lemon juice if u usually like that. Some ppl use milk to soak them in to rid the strong taste. Small Kings are best.
Sell the king get you about 10-20 bucks and goto Hooters at pcola beach..lol..Thats what i do :eat:Or if ya cant sell em I grill em with lemon pepper lemon juice and a lil butter and i fry em up alot
Fried is always good, just slice it thin and dont overcook.
As mentioned above, marinating in Italian dressing & grilling is killer too. Once again, dont overcook!
Thanks everyone. I took the skin off, marinated it and broiled it. It is AWESOME!
Thanks for the help.
i was gonna say mack salad but happy u got it done and u liked it
Dilute Dale's or Moore's steak marinade 50/50 with water and add a few ice cubes. Cut king into 1 inch squares (no skin, no red meat). Cut a pack of bacon in 1/2 so each strip of bacon is 1/2 original length. Wrap each piece of king with 1/2 piece of bacon and poke a toothpick through it. Marinade for 30 minutes or so in the mixture above. Grill over medium heat until the bacon is just done (fish will easily be done). Watch it disappear at parties etc!
Take aroud 6 inch long fillet pieces and put in an olive oil and teriyaki sauce mixture for a few minutes and grill them. When you put them on the grid, move it back and forth in the direction of the grids to get a "score" line. This will allow you to cook it without tearing it up. After around 4 minutes or so, flip it, and repeat. The olive oil keeps it from hopelessly sticking to the grid (destroying the fillet) and the teriyaki works good with the king flavor. If you have a cast iron grid it is tough to do this, but if you have the ceramic or stainless grid it will work well. You can still do this with the cast iron grids but you probably will need a fish basket that you can close up around the fillets. My wife doesn't like fish that well, but will eat it like this.