Smoke Kingfish
Ingredients:
Kingfish
1 gallon Ziploc bag
1.5 Cups (Packed) Lite Brown Sugar
4 Tablespoons of Morton Salt
1.5 cups water (bottle or filtered, no chlorine)
A non-nut wood for smoke. Wild Cherry, Alder, Apple, Maple, etc
Olive Oil
Prepare:
Clean Kingfish and discard all red meat and scraps. Chill meat but do not freeze.
Put salt and brown sugar into a bowl with water, mix until dissolved.
Pour salt/brown sugar brine into Ziploc gallon bag with kingfish meat. Work as much air out of the Ziploc bag as possible and ensure all meat coated with brine.
Place Ziploc in refrigerator to brine for 1 hour.
Prepare the smoker racks; coat the smoker rack with olive oil to prevent sticking.
Evenly space the kingfish meat on the smoker rack, let air dry in room temperature for about 1 hour until the meat is covered in a pellicle glaze.
While air-drying, light the smoker with wood and bring to a temperature of 160-180 degrees F.
Place smoke rack on smoker for 4.5-5 hours at temperatures between 160-180 degrees F. (3 hours to cook, 1.5-2 hours to dry out the outer layer of fish)
Chill/Cool in the refrigerator.
Source: Posted by Stressless on Pensacola Fishing Forum: Smoke King Step (to die for) by Step
Grilled Kingfish Nuggets
Ingredients:
Italian dressing to marinate/cover the fish.
Bacon
Lemon Pepper
Salt
Kingfish nuggets
Prepare:
Gut kingfish and clean well.
Remove head and discard
Cut kingfish into 1.5"-2" steaks
Cut nuggets of prime meat out of the steaks (see Kingfish Steaks - Fishing with Bill Miller)
Place Kingfish nuggets in gallon size Ziplock bag, cover with Italian dressing, and let marinate for at least 5 hours (overnight works well).
Remove Kingfish nuggets, lightly pat dry, sprinkle each nugget with Lemon Pepper and Salt.
Wrap each nugget in bacon. The bacon is to protect the fish on the grill.
Prepare gas grill on high heat, coat grates with olive oil to help prevent sticking.
Place nuggets bacon side down on the grill, turn as needed. Approximately 5-8 minutes today depending on the size of the nuggets. Make sure to cook the fish and not the bacon. The bacon should be crispy due to the high heat of the grill, but you are trying to cook the fish.
Plate a server each nugget wrapped in crispy bacon.
Source: Combination of two recipes. First from Lucky Strike Charters, and also from Kirby's Grill Kingfish found in "The Kingfish Bible" by Captain Joe Richard.
Smoked King Fish Dip
Ingredients:
2 pounds of Smoked King Mackerel
1/2 cup Sweet Onion
1/4 cup of Green Onions
1/2 cup Jalapeno Peppers
1/2 cup Banana Peppers
1/4 cup – ½ cup Cilantro (its suggested to add closer to 1/2 cup)
Fresh squeezed lemon juice to taste (~2-3 lemons)
Fresh squeezed lime juice to taste (~3 limes)
2 Table spoon of your favorite brisket rub
1 teaspoon of salt
1 Tablespoon of pepper
1 cup of light cream cheese
1 cup of light sour cream
Prepare:
Shred Kingfish into small pieces (food processor can be used for this). Chill (not freeze) in freezer.
Place onions, peppers, cilantro, lemon/lime juice, brisket rub, salt and pepper in a food processor. Blend/Chop finely.
Place cream cheese in Microwave. You only want to soften the cheese, not melt it. Use short bursts in the microwave just to soften the cheese for mixing.
Combine cream cheese, sour cream, and contents from the food processor in a bowl and mix thoroughly.
Mix Kingfish with dip mixture, serve with Ritz crackers.
Source: Posted by Hog on 2cool: Smoked King and Smoked King Dip
Fried Kingfish Nuggets
Ingredients:
Milk
Japanese-style Panko Bread Crumbs
Lemon Pepper
Salt
Kingfish nuggets or balls
3 eggs
Vegetable Oil
Prepare:
Remove Kingfish lions from kingfish either by steaking or pulling out lions from the side of the fish.
See Catch & Cook - Fried Kingfish Balls or Kingfish Steaks - Fishing with Bill Miller to see how to do this.
Place Kingfish nuggets/balls in gallon size Ziplock back, cover with Milk. Let marinate overnight.
Remove Kingfish nuggets/balls, lightly pat dry, sprinkle each nugget with Lemmon Pepper and Salt.
Prepare egg wash by cracking three eggs in a bowl, add a little milk, and mix well (like you are making scrambled eggs)
Prepare bowl with Panko bread crumbs.
Drop each nugget\ball in the eggs wash, then coat in the Panko bread crumbs. Do this twice.
Heat vegetable oil in a pot on the stove until ~350 degrees. Be careful not to heat it to much as it can catch fire.
Drop one nugget/ball in at a time and cook until golden brown. Repeat with the next nugget/ball until all are cooked.
Source: 30 Miles Out - Catch & Cook - Fried Kingfish Balls.
Grilled Kingfish Loins
Ingredients
Everglades Original Spice
Everglades Cactus Dust Spice
Chili Garlic Sauce
2 Meyer Lemons (or substitute two normal lemons and half an orange)
1 Vidalia Onion
Lemon Grass Paste
Minced Ginger
Pickled Jalapenos
Soy Sauce
Olive Oil
Prepare
Prepare Fina Deni Sauce
Juice two Meyer lemons in a bowl. (If using substitute, add in juice of half an orange)
Chop and add 1/4 of a Vidalia Onion into the bowl
Add one tablespoon of Minced Ginger
Add on tablespoon of dice pickled Jalapenos to the bowl
Add a small amount of Lemon Grass paste to the bowl
Add equal amount of Soy Sauce as citrus juice.
Mix and allow to combine overnight in the refrigerator.
Filet Kingfish and cut into decent size filets. Separate filets at the bloodline to remove all dark meat, remove from ski, and put on a plate.
Sprinkle Everglades original on one side of each loin.
Sprinkle Everglades Cactus Dust on the other side of each loin.
Spread out Chili Garlic sauce on the same side of the loin with the Everglades Cactus Dust.
Pre-heat grill and coat grates with Olive Oil.
Pour some Olive Oil on a plate, and dip the fish Everglades Original side down in the Olive Oil.
Place fish on hot grill to cook.
Source: Deer Meat for Dinner Grilled Kingfish (12:04 minute mark)
Recipe to try: