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Ingredients
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Fish and Marinade
For Cooking / Serving
Method
Fish and Marinade
- 1
Prepare fish
Rinse the kingfish fillets/steaks under cold water and pat dry thoroughly with paper towels. If there are any bones, remove with tweezers. Score the skin side lightly (diagonal slashes about 1/2 inch apart) to help marinade penetrate and to keep the fish flat while cooking.
- 2
Make marinade
In a bowl combine minced garlic, grated ginger, lemon juice, vegetable oil, ground turmeric, ground cumin, paprika, red chili powder (if using), kosher salt and black pepper. Whisk until evenly combined. Stir in chopped cilantro.
- 3
Place the fish in a shallow dish or zip-top bag and pour the marinade over it. Rub the marinade into the flesh and the scored skin. Ensure all pieces are coated. Marinate in the refrigerator for at least 30 minutes and up to 2 hours (longer will start to 'cook' the surface from the lemon).
Cooking
- 4
Pan-sear method (recommended for crisp skin)
Heat a large heavy skillet (cast-iron or stainless) over medium-high heat. Add 1–2 tablespoons neutral oil or ghee and heat until shimmering. Remove excess marinade from the fish (shake or lightly wipe so it doesn't cause excessive smoke) but don't dry completely. Place fish skin-side down (if skin-on). Press gently with a spatula for 20–30 seconds to keep it flat. Cook undisturbed 3–5 minutes depending on thickness until skin is crisp and edges are opaque. Flip carefully and cook 2–4 minutes more until the fish is just cooked through and flakes easily (internal temperature ~60–63°C / 140–145°F).
- 5
Grill / Broil alternative
Preheat grill or broiler to high. Oil grates or a foil tray. Lightly wipe excess marinade from fish. Grill skin-side down 3–6 minutes, then flip and cook 2–4 minutes more. For broiler: place fish on a foil-lined tray 6–8 inches from heat and broil 4–7 minutes total, watching closely to avoid burning spices.
- 6
If pan juices remain, you can spoon them over the cooked fish for extra flavor. Taste and sprinkle a small pinch of salt if needed.
Finish and Serve
- 7
Transfer fish to a warm plate. Sprinkle with extra chopped cilantro and serve immediately with lemon wedges for squeezing over the fish. Serve with steamed rice, a simple salad, or flatbreads as desired.
- 8
Leftovers: refrigerate cooled fish in an airtight container up to 2 days. Gently reheat in a low oven (150°C / 300°F) for 8–10 minutes to retain moisture, or enjoy cold flaked into salads.