Kingfish with Leeks, Lime and Coriander

Kingfish with Leeks 005aWhen I called at Tanagroa Seafoods yesterday the kingfish just could not be left behind and while I had something else planned for dinner, this light and fresh dish is what we had with roasted potato chunks and steamed spinach. An oh simple and seasonal dish from local producers – leeks, potatoes and spinach from the Napier Urban Food Market – thanks to JJ’s Organics and Krismaws Gardens.

Kingfish with Leeks, Lime and Coriander

Fresh and vibrant this fish dish is prefect for warmer winter days.

Serves 4

olive oil
4 (about 150g each) kingfish or other thick fish steaks
salt and freshly ground black pepper
4 slender leeks, sliced
¼ cup white wine
¼ cup chicken stock
1 tbsp lime juice
½ roughly chopped coriander
lime wedges, to serve

1              Heat 1 tbsp oil in a large frying pan with lid over a medium heat. Season fish fillets with salt and pepper and cook for 1-2 minutes each side. Remove from pan and set aside – note the fillets will not be cooked through at this stage.
2              Add leeks to pan and cook, stirring frequently, for 5 minutes or until leeks soften. Add wine to pan and cook for 2-3 minutes, then stir in stock and cook for 2-3 minutes longer.
3              Return fish to pan, cover and cook for 4-5 minutes or until cooked through. Pour over lime juice and stir in 1 tbsp olive oil. Serve scattered with coriander.

Happy cooking and eating.

Recipe by Rachel Blackmore

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