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Reviewed: Sep. 14, 2006

This is a delicious recipe and so easy. I have cooked far more elaborate recipes for fish that weren't as tasty. A real keeper.

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6 users found this review helpful

Reviewer:

Tami

	Cooking Level: Expert Home Town: Park Ridge, New Jersey, USA Living In: Summerfield, Florida, USA
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Reviewed: Jan. 25, 2004

Also, another helpful tip with kingfish. To take away the strong fishy taste, soak the fish in milk for several hours before cooking or, if you plan on freezing the fish, fill a ziplock bag with half water and half milk and freeze. This will also help take away the strong taste of the fish.

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12 users found this review helpful

Reviewer:

SCOOCHIE_1


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Reviewed: Jan. 25, 2004

Your captain must be used to long trips! We dispensed with the two days of soaking in water and did just fine. Our fish had been caught and fileted 24 hrs. earlier, kept in ziplock bags in ice. We simply skinned the filet, marinated in Wishbone Italian for maybe one hour, then grilled in the Weber kettle for maybe 20 minutes. Also sauteed some trimmings. All were superb! The fish was more tender and mild than I remember from store-bought Kingfish!

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25 users found this review helpful

Reviewer:

Rob G.

	Cooking Level: Intermediate Home Town: New York, New York, USA Living In: Palm City, Florida, USA
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Grilled Kingfish

Reviewer:

Tami

Reviewer:

SCOOCHIE_1

Reviewer:

Rob G.