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Kingfish Spearfish

Seafood lovers will be in for a treat with this tasty dish!

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  • 1 whole Kingfish

  • Handful of chopped shallots

  • Handful of thyme

  • Handful of lemongrass

  • Olive Oil

  • Lemon zest

  • Salt

  • Pepper

  • Slices lemon


  • 1.

    First scale and gut the fish making sure it is clean, then put it aside on a long sheet of aluminum foil  long enough to wrap the whole fish. Cut slits approximately an inch apart the length of the fish on both sides, deep enough to work the aromatic herb paste into the flesh.

  • 2.

    Next, take your herbs (making sure to reserve a few sprigs of thyme for later), lemon zest and a splash of olive oil and pound with a mortar & pestle to form a smooth paste. Season with salt and pepper, then spread the paste along both sides of the fish, working into the slits so the flavor penetrates the flesh.

  • 3.

    Place the slices of lemon evenly in the center cavity with the leftover thyme, then wrap the whole fish in aluminum foil, adding extra to the tail to protect it from the flame.

  • 4.

    Place the fish on an open flame, cooking for 15-20 minutes per kilo (or until cooked through), turning the fish over once.

  • 5.

    Peel back the foil and serve immediately.

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