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Grilled Kingfish

Rated as 4.14 out of 5 Stars

"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."
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Ingredients

3 d 3 h servings 806 cals
Original recipe yields 4 servings

Directions

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  • Prep

  • Cook

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  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.

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.

Nutrition Facts


Per Serving: 806 calories; 64.9 g fat; 12.3 g carbohydrates; 42.7 g protein; 133 mg cholesterol; 2091 mg sodium. Full nutrition

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Reviews

Read all reviews 7
  1. 7 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

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 wit...

Most helpful critical review

Definitely not my thing and I used fish that I had caught hours before so it was guaranteed fresh.

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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 wit...

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. ...

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.

If you really want to bleach out a King Fish soak the fillets in lemon juice and salt with enough water to cover completely over night. This gives you very white fish with a lemon taste.

I had four kingfish (roughly 20 lbs of meat), and knew this needed to be fresh. This meant skipping all the water stuff and going straight into the dressing. Marinaded most for an hour, but even...

Definitely not my thing and I used fish that I had caught hours before so it was guaranteed fresh.

Pretty good, I added mayonnaise on top while grilling