yup, the kings are thick off daytona beach..I like to steak them out about 1 inch thick and put them on the grill seasoned to your taste..also take the skin off and debone and boil them in hot water..taste a lot like lobster..never throw one away
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wayne
"There's room at the cross for you."
yup, the kings are thick off daytona beach..I like to steak them out about 1 inch thick and put them on the grill seasoned to your taste..also take the skin off and debone and boil them in hot water..taste a lot like lobster..never throw one away
10-4, brother Wayne!
Kingfish
Kingfish steaks with garlic-herb butter
INGREDIENTS
[ul][*]100g butter, room temperature [*]1 large clove garlic, peeled and crushed [*]2 tbsp parsley, chopped [*]pinch cayenne pepper [*]1 tsp lemon juice [*]4x 2-3 cm thick kingfish steaks, rinsed and patted dry (you could substitute the kingfish with groper, salmon, tuna, lemon fish or kawahai) [/ul] METHOD
Prepare herb-butter by mixing all ingredients (except the kingfish) together until well blended, or blend in a food processor, using a metal chopping blade.
Shape butter into log and wrap in plastic. Chill. This can be prepared up to three days in advance and stored in the refrigerator (or frozen for up to two months).
If using frozen fish, cover and allow to thaw at room temperature for 30 minutes, or preferably, leave overnight in the refrigerator.
To cook fish, lightly oil grill-rack or large non-stick frying pan and pre-heat over medium heat. Cook steaks for five minutes.
Turn fish and place thin slice of herb butter on top of each steak. Continue cooking approximately three to four minutes longer or until fish is cooked through, and butter is melted to cover steaks. Do not over-cook, or fish will be dry.
Serve with lemon wedges and green salad.
Serves 4.
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Jesus said, "he who stands firm to the end will be saved" Mark 13:13.
Live Life in such a way that those who do not know Christ will come to know Him because they know you
King Mackeral
or cobia
