Search thousands of recipes reviewed by home cooks like you.

Grilled Kingfish

Grilled Kingfish

  • Prep

  • Cook

  • Ready In


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 {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings



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


  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.
Rate recipe

Your rating




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.

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!


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.