King Fish Recipe

Cook peas

Place the peas in a small saucepan with enough water to cover and a pinch of salt. Bring to a boil, then simmer 2–3 minutes for frozen peas (3–4 minutes for fresh) until tender and bright green.

Blend purée

Drain the peas and immediately transfer to a blender or food processor. Add the mint leaves (if using), lemon zest, olive oil (or butter), salt and pepper. Purée until smooth, adding 1–2 tbsp of water if needed to reach a spoonable but thick consistency. Taste and adjust seasoning. Keep warm or cover and set aside.

Combine cold components

In a small bowl combine mayonnaise, Dijon mustard, chopped cornichons, chopped capers, minced shallot, chopped dill and lemon juice. Stir until combined.

Warm slightly

In a small sauté pan over low heat, melt 1 tbsp unsalted butter with the white wine (or fish) stock until just warm — do not boil. Stir the warm butter-stock into the mayonnaise mixture a little at a time to temper it and loosen the sauce. Season with salt and black pepper and keep the sauce warm at low heat or in a warm spot so it is pleasantly warmed but not hot.

Prepare fish

Pat the king fish fillets dry with paper towel. Season both sides with fine sea salt and freshly ground black pepper.

Sear fish

Heat a large nonstick or stainless steel skillet over medium-high heat. Add 2 tbsp olive oil and 1 tbsp unsalted butter. When the butter has melted and is foaming and the oil is shimmering, add the fillets skin-side down (if skin on). Press gently with a spatula for 20 seconds to ensure even contact. Cook without moving for 3–4 minutes until the skin is crisp and the edges are opaque.

Finish and rest

Flip the fillets and cook 1–2 minutes more for medium (adjust time for thickness). Spoon the warm tartare sauce over the tops of the fillets in the pan for the last 30 seconds to heat and glaze them lightly. Remove fish to a warm plate and let rest 1–2 minutes.

Spread a generous spoonful of pea purée on each plate. Place a king fish fillet on top of the purée. Spoon additional warm tartare sauce over the fish. Garnish with a few fresh dill sprigs and a lemon wedge on the side. Serve immediately.