Tag Archives: kingfish

Garlic Coriander Kingfish

Garlic Coriander Kingfish

I saw this idea over at Christopher James Clark’s blog and loved its flavours and simplicity and, of course, it was another great way to that excess of coriander!

Garlic Coriander Kingfish

In this recipe the unique flavours of coriander and saffron combine to
create an almost magical paste that complements the fish perfectly – this paste works well on any thick fish fillets or steaks
.

Serves 4

500g kingfish fillet cut into 4 equal sized pieces
SAFRRON & CORIANDER PASTE
pinch saffron
2 tbsp olive oil
1 clove garlic, crushed
1 tbsp grated fresh ginger
1 bunch fresh coriander, finely chopped
1 tbsp cumin
lemon or lime juice
sea salt and black pepper

1              Preheat oven to 200°C.

2              To make paste, soak saffron in ¼ cup hot water for at least 10 minutes

3              Place oil, garlic and ginger in a small saucepan over a low heat and heat to gently cook the garlic, when fragrant remove pan from heat. Stir in saffron water, then add coriander and cumin and season with a squeeze of lemon juice and a grind of salt and black pepper.

4              Place fish on a baking tray, pour paste over fish and bake for 10-15 minutes – exact cooking time is going to depend on thickness of the fillets – or until is cooked and flakes when tested with a fork. Serve with lemon or lime wedges.

Serving suggestion: On this occasion, I served the fish on a bed of braised leeks and spinach – a slight variation on this recipe, I omitted the peas – and baked potato wedges.

So tell me, is saffron a spice that you use?

Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Saffron: Terrza Saffron – Hastings; Garlic: Krismaw Gardens – Hastings; Coriander: JJ Organics – Napier; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: ground coriander, ginger, salt, black pepper

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’ Market each Sunday morning.

Happy cooking and eating.

Recipe slightly adapted by Rachel Blackmore

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Other recipes using saffron you might like to try:

Potatoes & Chard in Garlicky Saffron Broth

Potatoes & Chard in Garlicky Saffron Broth

Salmon & Fennel Stew with Saffron

Salmon & Fennel Stew with Saffron

Mussels in Tomatoes & Saffron

Mussels in Tomatoes & Saffron

 

Kingfish with Sautéed Sweet & Sour Capsicums

Kingfish with Sautéed Sweet & Sour Capsicums

The meatiness of kingfish teams well with robust flavours and this capsicum sauté is a perfect match. Also great with lamb or by itself with crusty bread for a vegetarian meal.

Kingfish with Sautéed Sweet & Sour Capsicums

Serves 4

olive oil
sea salt and freshly ground black pepper
4 kingfish steaks
SAUTÉED SWEET & SOUR CAPSICUMS
4 capsicums, thinly sliced – I used a mix of colours
2 red onions, sliced
2 cloves garlic, sliced
2 tbsp brown sugar
½ cup red wine vinegar
a good handful of shredded fresh basil

1              For the capsicums, heat a large frying pan over a medium-high heat, add enough olive oil to cover base of pan, add capsicums, onions and garlic, cover and cook, tossing, for 10-15 minutes or until vegetables start to soften.

2              Add sugar and cook, tossing, for 2-3 minutes longer. Stir in vinegar, bring to simmering and simmer, stirring, for 2-3 minutes to reduce liquid by about a half. Stir in 1 tbsp oil and cook, stirring, for 2-3 minutes longer. Remove pan from heat, add basil and toss to combine. Season to taste with salt and black pepper. Set aside to
infuse.

3              Season fish with salt. Heat a good drizzle of oil in a clean pan, add fish, skin side down and cook for 3-4 minutes each side or until cooked to your liking. Serve fish on a bed on sweet and sour
capsicums.

Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Onions, garlic: Krismaw Gardens – Hastings; Capsicums, basil: The Chef’s Garden @ Epicurean – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: sea salt, black pepper, sugar, vinegar.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other recipes using capsicums you might like to try:

Chorizo and Red Capsicum Tartine

Chorizo and Red Capsicum Tartine

Spicy Sausages with Halloumi, Capsicum & Zucchini

Spicy Sausages with Halloumi, Capsicum & Zucchini

Roast Potato, Capsicum & Bacon Salad

Roasted Potato, Capsicum & Bacon Salad

 

Kingfish Burgers with Lemony Mayo

Kingfish Burger with Lemony Mayo

Last weekend the kingfish at Tangaroa Seafoods looked lovely and fresh, but the fillets were odd shapes so I decided the best thing to do with them would be to make burgers – in my view it is hard to beat finely hand chopped fish with some seasonings shaped into
patties, pan-fried and put in a bun with some salad leaves, tomatoes and a lemony mayo – a deliciously simple summer dinner.

Kingfish Burgers with Lemony Mayo

Serves 4

4 bread rolls of your choice, split
1-2 tomatoes, sliced
mixed salad leaves
KINGFISH PATTIES
500g fresh kingfish fillets
1 small red onion, minced
1 clove garlic, minced
1 egg white
½ cup panko bread crumbs
lemon
sea salt and ground black pepper
olive oil
LEMONY MAYO
½ cup mayonnaise
1 tsp grated lemon zest
2 tbsp lemon juice

1              Finely chop kingfish – for the best texture it is best to do this by hand. Set aside. Place egg white in a bowl and whisk lightly with a fork. Add onion, garlic, breadcrumbs, a squeeze of lemon juice and a good grind of salt and black pepper. Add kingfish and mix gently to combine. Shape mixture into four even sized patties, place on a plate lined with plastic food warp and chill for 30 minutes or until ready to cook.

2              To make mayonnaise, place mayonnaise, lemon zest and juice in a small bowl and mix to combine. Set aside until ready to use.

3              Heat a heavy-based frying pan over a medium-high heat, add a little oil and swirl to coat base of pan. Add patties and cook for 3-4 minutes each side or until brown and cooked through.

4              To serve, spread each cut side of roll with a little
mayonnaise, top bottom half of each roll with leaves and tomato slices, a patty and a small dollop of the remaining mayonnaise and
finally the top of the roll.

To chop the fish: Cut into thin strips, then stack strips and cut into small dice.

Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Mixed salad leaves: JJ’s Organics – Napier; Onions, garlic, lemons and tomatoes: Krismaw Gardens – Hastings; Rolls: The  Love N Oven – Napier Urban Food Market; Eggs: Verry Best Eggs – Napier; Olive oil: The Village Press
Hastings; Store Cupboard Ingredients: mayonnaise, panko breadcrumbs, sea salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’ Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Another fish burger you might like to try:

Trevally, Bacon & Asparagus Burgers

Trevally, Bacon & Asparagus Burgers

 

Ginger & Soy-marinated Kingfish

Ginger & Soy Kingfish 004a

Looking at a plate like this makes me proud to call Hawke’s Bay home and reminds me what a wonderful range of food we have available to us in this region.

The beautiful fresh shiitake mushroom is from Hillcroft, the pak choy from Epicurean Supplies, both grown right here in Hawke’s Bay. The kingfish is from Tangaroa Seafoods and has been caught off a boat that calls Napier home.

As I did a couple of weeks ago I oven-roasted the shiitake
mushrooms
– I managed to get these beautiful big ones at the
Napier Urban Food Market the other day so only needed one per serve and, because of the other flavours in this dish, used vegetable oil not olive oil as in the original recipe.

After removing the fish from the marinade, I added the pak choy to it, gave it a quick toss, then once the fish was cooked added it with the marinade to the same pan and quickly stir-fried.

Dinner on the table from start to finish in just 30 minutes – now that’s how to beat the takeaway.

Ginger & Soy-marinated Kingfish

Serves 4

4 (about 150g each) kingfish steaks
vegetable oil
GINGER & SOY MARINADE
3 tbsp soy sauce
2 tbsp fresh lemon juice
1 tbsp fish sauce
3 tbsp chopped fresh coriander
2 tbsp grated fresh ginger
1 clove garlic, finely chopped
1 Bird’s eye chilli, sliced

1              For marinade, place soy sauce, lemon juice, fish sauce,
coriander, ginger, garlic and chilli, if using, in a bowl and whisk to combine. Whisk in 2 tbsp vegetable oil.

2              Add fish steaks, to marinade, turn to coat, cover and set aside to marinate at room temperature for 20-30 minutes.

3              Heat a heavy-based frying pan over a medium-heat high, add a little vegetable oil and swirl to coat base of pan, heat until
shimmering.

4              Add fish to pan and cook for 3-4 minutes each side or until just cooked through. Remove from pan, cover and stand for 2-3 minutes before serving.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other kingfish recipes to try:

Kingfish with Leeks, Lime and Coriander

Kingfish with Leeks, Lime and Coriander

Kingfish with Lemon & Coriander Vinaigrette

Kingfish with Lemon & Coriander Vinaigrette

Seared Kingfish with Sesame & Ginger Broad Bean Salad

Seared Kingfish with Sesame & Ginger Broad Bean Salad

 

Seared Kingfish with Sesame & Ginger Broad Bean Salad

Seared Kingfish with Broad Bean Salad 007a

As regular readers know, I can never resist kingfish when I see it at the fish shop. After not having seen it for several months, when I
visited the other day, there were some beautiful fillets gracing the Tangaroa Seafoods counter and, of course, I had to purchase some!

When I got home and looked at the spring produce from the Napier Urban Food Market that I had collected and in light of the beautiful spring day, we had had, a salad meal seemed in order.

Seared Kingfish with Sesame & Ginger Broad Bean Salad

In this quick to prepare salad, both the broad beans and leeks are so young and fresh they hardly need cooking, and are just briefly blanched – if you prefer and are using young vegetables you could leave them raw.

Kingfish, like tuna, can be eaten raw or as in this recipe just seared on the outside then sliced.

Serves 4

500-600g piece kingfish fillet
2 tbsp freshly ground black
1 tbsp sesame seeds
sea salt
vegetable oil
lemon wedges, to serve
SESAME & GINGER BROAD BEAN SALAD
2 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp vegetable oil, such rice bran oil
1 tbsp honey
2 tsp soy sauce
1 tsp grated fresh ginger
250g fresh broad beans, shelled
4-6 very young leeks, thinly sliced
1 bunch (4-6) radishes, thinly sliced and cut into strips

1              For salad, place rice wine vinegar, sesame and vegetable oils, honey, soy sauce and ginger in a bowl and whisk to combine.

2              Place a saucepan of lightly salted water over a high heat and bring to the boil. Add broad beans and cook for 2-3 minutes to blanch. Add leeks and cook for 1 minute longer to blanch. Drain well. While still warm, add to dressing in bowl and toss to combine. Add radishes and toss to combine.

3              Place black pepper and sesame seeds on a plate and roll kingfish fillet through to coat. Season with salt

4              Heat a heavy-based frying pan over a high heat until hot. Add a little vegetable oil and swirl to coat base of pan. Add kingfish and cook for 2 minutes on each side to sear. Remove from pan,
cover and let stand for 5 minutes then, using a sharp knife, cut into 1 cm thick slices. Serve with salad and lemon wedges.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other kingfish recipes you might like to try:

Kingfish with Lemon & Coriander Vinaigrette

Kingfish with Lemon & Coriander Vinaigrette

Kingfish with Leeks, Lime and Coriander

Kingfish with Leeks, Lime and Coriander

Kingfish Steamed with Green Cabbage & Potatoes

Kingfish Steamed with Green Cabbage & Potatoes

 

Chilli & Lime Fish & Vegetables en Papillote

Kingfish en Papillote 010aCooking en papillote is simply wrapping food in parchment or baking paper and baking it in the oven, so that it gently steams in its own juices.

It is a popular low-fat method of cooking as food can be cooked without the addition of butter, oil or another fat, but as here, oil or any other fat can be included in the parcel which results in a tasty sauce.

Kingfish en Papillote 002aI loving discovering new products – I don’t mean new flavours of chips and the like – but products that our artisan producers have
developed and last weekend at the Napier Urban Food Market,
Aquiferra, producers of extra virgin olive oil, had a whole new range.

This range of drizzles are flavoured-infused olive oil and include
Herbs de Provence, Garlic, Lime, Lemon & Fennel and Lemon and one that really took my fancy, that I purchased and have used in this recipe Lime & Thai Chilli.

Using the flavoured oil in this method of cooking really bought out its flavour without denaturing it as a more aggressive method would have.

How to Prepare the ‘Paper Wrapping’ & Parcel

1              Use parchment or baking paper – avoid waxed paper and brown paper, as they burn during cooking and can also leak.
Aluminium foil can also be used and this is a good option for cooking on the barbecue. Tear off a large piece of paper or foil – it needs to be large enough to completely enclose the food you are planning to cook with an extra 2-3cm on all sides.

2              Fold paper in half then cut from folded side a half heart shape – when opened out you should have a full heart shape.

3              Place food on one side of the heart near to the folded centre line, then cover with the free side and fold edges together to seal – brushing edges with lightly beaten egg white helps seal the parcel.

Check out this video and these step-by-step instructions on the Bon Appetit website.

Chilli & Lime Fish & Vegetables en Papillote

I used kingfish steaks, but any fish steaks such as groper or hapuku work well for this recipe. If you wish to avoid bones, fillets could be used.

I have given the quantities for one parcel, so just multiply to make as many parcels as required.

For each parcel – serves 1

parchment or baking paper
1 egg white, lightly beaten (optional) – this will be sufficient to at least 8 parcels
CHILLI & LIME FISH & VEGETABLE FILLING
1 small potato, scrubbed – not need to peel
¼ medium bulb fennel, thinly sliced
½ small leek, thinly sliced
½ cup shredded spinach
1 medium (about 200g) kingfish steak
salt and freshly ground black pepper
dry white wine
Aquiferra Lime & Thai Chilli Drizzle (flavoured olive oil)
2 tsp finely chopped dill

1              Preheat oven to 200°C. Prepare parchment or baking paper as described above and set aside.

2              Partially cook potato – you need the potato about half cooked, I do this in the microwave as it quick and easy, but use
another method if you prefer. Cut potato into 5mm thick slices.

3              Arrange potato slices slightly overlapping on one side the
paper leaving a border for folding.

4              Top potatoes with fennel and leek slices and shredded
spinach. Place fish steak on top, season to taste with salt and freshly ground black pepper. Add a splash of wine and pour over a little of the drizzle and scatter with dill.

5              Brush edges of paper with egg white, if using, fold empty side of paper over ingredients, then working from one end fold the open edges together to seal. Place parcel on a baking tray and bake for 15-20 minutes or until fish is cooked – the exact cooking time is
going to depend on the thickness of the fish, once cooked the parcel should look puffed and the paper slightly browned.

Hot Tip: Take care when opening parcels – the steam is very hot.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other kingfish recipes you might like to try:

Kingfish with Lemon & Coriander Vinaigrette

Kingfish with Lemon & Coriander Vinaigrette

Kingfish with Leeks, Lime and Coriander

Kingfish with Leeks, Lime and Coriander

 

Kingfish with Lemon & Coriander Vinaigrette

Fish with Lemon & Coriander Vinagrette 002a

As previously stated I can’t leave kingfish behind when it looks good at the fish shop and once again, the other day, there were lovely fillets just waiting be taken home for a quick and easy meal.

Shallots 003aThe shallots I refer to in this recipe are the ones that look like small brown onions with the composition of garlic, in that they usually have a couple of cloves. Sometimes called French shallots or
enshallots this member of the onion family is milder and sweeter than regular onions and has a more mellow flavour than garlic so is ideal to use in vinaigrettes such as this which is accompanying fish.

Kingfish with Lemon & Coriander Vinaigrette

Serves 4

This bright and tangy vinaigrette complements both the fish and the
watercress. Use any leftover as a dressing on a watercress salad.

4 (about 150g each) kingfish or other thick fish steaks
salt and freshly ground black pepper
vegetable oil
2 cups watercress sprigs
LEMON & CORIANDER VINAIGRETTE
¼ cup apple cider vinegar – I used Hawke’s Bay produced Te Koha Organics Raw Apple Cider Vinegar
¼ cup vegetable oil
2 tbsp fresh lemon juice
2 tsp fish sauce
½ tsp honey
1 shallot, finely chopped
2 tbsp finely chopped coriander

1              For the vinaigrette, place vinegar, oil, lemon juice, fish sauce and honey in a small bowl and whisk to combine. Add shallot and mix to combine. Just prior to serving stir in coriander.
2              Season fish with salt and pepper. Heat a little oil in a frying pan over a medium-heat high, add fish and cook for 3-4 minutes then turn over and cook for 3-4 minutes longer or flesh flakes when tested with a fork.
3              To serve, make a bed of watercress, top with fish and drizzle with vinaigrette.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other kingfish recipes you might like to try:

Kingfish with Leeks, Lime and Coriander

Kingfish with Leeks, Lime and Coriander

Kingfish Steamed with Green Cabbage & Potatoes

Kingfish Steamed with Green Cabbage & Potatoes

 

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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Other fish recipes you might like to try:

Fish with Balsamic Mushrooms

Fish with Balsamic Mushrooms

Kingfish Steamed with Green Cabbage & Potatoes

Kingfish Steamed with Green Cabbage & Potatoes

Fish in Crazy Water

Fish in Crazy Water

 

Kingfish Steamed with Green Cabbage & Potatoes

Kingfish, Cabbage & Potatoes 008aAs the weather turns cooler the vegetables which we have enjoyed over summer, such as tomatoes, capsicums, zucchini and eggplant start to disappear from the markets and if available in the
supermarkets become very expensive, so it is time to start enjoying the cold weather vegetables like cabbage, cauliflower and Brussels sprouts.

Some people think these vegetables are uninteresting but eating with the seasons is all about making the best of what you have and I personally find the winter vegetables just as interesting and
delicious as ones we enjoy in other seasons.

Over the next few months I plan to give you recipes that will ensure you enjoy these vegetables as much as I do.

Kingfish Steamed with Green Cabbage & Potatoes

Cooked in this way the cabbage becomes silky and delicious and quite unlike how you would expect cabbage to taste.

Serves 4

500g potatoes, cubed
1 medium (about 150g) red onion, diced
1 cup chicken stock
45g butter
½ medium (about 500g) green cabbage, cut into 2.5cm pieces
salt and freshly ground pepper
2 tbsp chopped fresh dill or parsley
4 kingfish steaks or other thick white fish fillets or steaks

1              Place potatoes, onion and stock in a large, heavy-based straight-side skillet or frying pan, cover and bring to the boil. Reduce heat, stir in cabbage and butter. Cover and simmer, stirring
occasionally for 20-25 minutes or until potatoes and cabbage are tender. Stir in dill or parsley and season to taste with salt and pepper
2              Season fish with salt and pepper.  Place fish fillets on top of cabbage mixture, cover and steam for 5-8 minutes or until fish is cooked through – exact cooking time will depend on thickness of the fillets.

Happy cooking and eating.

 Recipe by Rachel Blackmore

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