Reviewed: Sep. 7, 2009

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

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Reviewed: Aug. 9, 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.

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Charlie in Fla

Cooking Level: Intermediate

Home Town: Absecon, New Jersey, USA

Living In: Palm Beach Gardens, Florida, USA

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Reviewed: Sep. 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.

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Tami

Cooking Level: Expert

Home Town: Park Ridge, New Jersey, USA

Living In: Summerfield, Florida, USA

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Reviewed: May 29, 2003

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.

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SCOOCHIE_1

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Reviewed: May 19, 2003

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!

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