Grilled Kingfish

Grilled Kingfish

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ALLIESUE 0

"I don't like fish with dark meat, but I loved this recipe. My fishing guide gave it to me. Hope you like it. Kingfish is also known as King Mackerel."

Ingredients 3 d 3 h {{adjustedServings}} servings 806 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 806 kcal
  • 40%
  • Fat:
  • 64.9 g
  • 100%
  • Carbs:
  • 12.3g
  • 4%
  • Protein:
  • 42.7 g
  • 85%
  • Cholesterol:
  • 133 mg
  • 44%
  • Sodium:
  • 2091 mg
  • 84%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Cover fish with water, refrigerate and let stand for 2 days. Change water every six hours.
  2. Two to twelve hours before fish is to be cooked, drain water and cover fish with salad dressing.
  3. Heat a grill to medium heat. Remove fish from marinade and place skin side down on grill. Cook until meat is tender and flaky, about 20 minutes.
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Footnotes

  • Note
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
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Reviews 7

  1. 7 Ratings

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SCOOCHIE_1
1/25/2004

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.

Rob G.
1/25/2004

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!

Tami
9/14/2006

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.