Need some Kingfish recipes

Post by **Triple Creek Reaper** » Mon Mar 05, 2012 1:05 pm

Anybody have some favorite ones to share. A buddy got into them down at Delray this weekend and he is looking to do something with it tonight.

Post by **Ironcat** » Mon Mar 05, 2012 1:29 pm

King is a little strong for me so I soak it in milk for 3 or 4 hours, and then cut out the bloodline.
After that I like it cooked skin on, salt and pepper, on the grill.

It also makes good dip if you want to smoke it.

Post by **Pochop7** » Mon Mar 05, 2012 2:08 pm

I don't like king fish too strong for me

Post by **GoodOyster** » Mon Mar 05, 2012 7:43 pm

Marinate in zesty Italian dressing for a couple hours then grill.

Post by **Iluv2hunt** » Mon Mar 05, 2012 8:04 pm

Kingfish is one meat I actually will do a brine on before cooking. A simple brine of water/sea salt/brown sugar/ bay leaves for a few hours before cooking. Smoke at about 250* till done. Kings and reef donkeys make the best smoked fish dip in existence.

Post by **TerribleTed** » Tue Mar 06, 2012 9:31 pm

Great fish for grilling if fresh. Steak about 1.5 thick skin on bone in. Soak in olive oil and lemon herb and Cajun seasoning.

Put on grill grill slow. When you flip the steak recoat with olive oil. fish will not end up oily. I do like onion relish over it after.

Or cube into one inch squares boil in crab boil seasoning. pour butter over when done. will be white and float

Fillet remove skin batter and fry. This is the least of my favorites but does make a decent fish sandwich.

One i like best is the grilled king then remove skin-bone and while hot put on top of salad with ranch dressing.

Smoke fish debone remove shin
Need soy, mayo and dill relish. Try not to use to much mayo make a great fish dip ot salad. You can add onion or celery
for crunch and taste.

so you know i eat a lot of them hers some picks

Post by **GoodOyster** » Wed Mar 07, 2012 12:32 am

Nice smokers, TT! I like fresh kings. I usually steak 'em out and use some kind of marinade, but most the time it's just something I whip up out of what's available. I made a marinade once that used some pickled jalapeno juice, onions, Dale's sauce, lime juice and I think some honey mustard and a few spices. It was awesome, and I have never been able to replicate it! Other than grilling it, the best way I've had it was in a chowder my dad makes. Cut out all the blood lines, soak it in buttermilk for a bit, poor off the buttermilk and add to chowder. Get any on your forehead and your tongue will beat your brains out trying to get to it!

Post by **houseofmicah** » Wed Mar 07, 2012 3:14 pm

Ironcat wrote:King is a little strong for me so I soak it in milk for 3 or 4 hours, and then cut out the bloodline.
After that I like it cooked skin on, salt and pepper, on the grill.

It also makes good dip if you want to smoke it.

the only thing i soak in milk is cereal.

Post by **ShotshellRebel83** » Fri May 23, 2014 1:58 pm

How much meat is needed for a fish dip

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Post by **TerribleTed** » Fri May 23, 2014 9:12 pm

how much dip do you want . as for fresh smoked king it will be eaten and usually fast
mostly fish in the dip

Post by **9dawgs** » Sun May 25, 2014 8:55 am

King's are great for fish dip as already posted but I like to take the filets (skin attached) slather them down with some good mayonnaise (NOT Miracle Whip) and then cover them with some Everglades Seasoning and put them on the grill. Man it's mighty tasty!

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