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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Recipe Summary

prep:
10 mins
cook:
20 mins
additional:
3 days
total:
3 days
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cover fish with water, refrigerate and let stand for 2 days. Change water every six hours.

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  • Two to twelve hours before fish is to be cooked, drain water and cover fish with salad dressing.

  • 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.

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

806 calories; protein 42.7g 86% DV; carbohydrates 12.3g 4% DV; fat 64.9g 100% DV; cholesterol 133mg 44% DV; sodium 2090.6mg 84% DV. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/25/2004
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. Read More
(126)

Most helpful critical review

Rating: 2 stars
09/08/2009
Definitely not my thing and I used fish that I had caught hours before so it was guaranteed fresh. Read More
(5)
8 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
01/25/2004
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. Read More
(126)
Rating: 5 stars
01/25/2004
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! Read More
(105)
Rating: 5 stars
09/14/2006
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. Read More
(58)
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Rating: 4 stars
08/10/2009
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. Read More
(23)
Rating: 5 stars
10/30/2013
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 just a half hour worked and fed an entire fraternity house with left overs. It's beat most of my more elaborate fish dishes and gotten to like fish who didn't like it before. Read More
(5)
Rating: 2 stars
09/08/2009
Definitely not my thing and I used fish that I had caught hours before so it was guaranteed fresh. Read More
(5)
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Rating: 3 stars
08/18/2014
Pretty good I added mayonnaise on top while grilling Read More
Rating: 5 stars
09/10/2018
Did it after being frozen for a couple of months. Used a raspberry Italian and it added a fantastic touch of sweetness! Read More