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Peppered Kingfish with Fennel & Grapefruit Salad

Kingfish is such a wonderful versatile fish. The farmed variety out of South Australia that goes under the name of "Hiramasa Kingfish" is a truly superior fish because it has a higher fat content. That being said, kingfish must be eaten fresh and must be bled quickly after being caught to maximise flavour. Kingfish is best served either raw or rare in my opinion, and this dish is a delight to eat in the warmer months.


  • Spice Mix

  • 300 g dry roasted fennel seeds

  • 100 g Black pepper

  • 40 g sea salt

  • 100 g Kingfish Fillet

  • 0.3 cup shaved Fennel finely sliced

  • 4 PInk grapefruit segment

  • 6 picked Mint leaves

  • of 1/2 Lemon

  • 1 tablespoon Extra Virgin Olive Oil or lemon infused olive oil

  • 2 finely diced Anchovies

  • 6 very thin slices Chilli's

  • 1 cup watercress leaves


  • Spice Mix :

  • 1.

    Grind in mortar & pestle or spice grinder until course powder.

  • 2.

    Roll the kingfish fillet in the spice mix.

  • 3.

    Heat a pan with a touch of olive oil and cook the kingfish on all sides for about 30 seconds, until it is sealed evenly and rare in the middle.

  • 4.

    Take out and let cool for a few minutes.

  • 5.

    Make the salad by mixing the rest of the ingredients and put them on a plate.

  • 6.

    Slice the kingfish and arrange on top of the salad.

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Greetings from a Pommie B*****d!

Love the idea but we can't get Kingfish over here (not enough fur coats to go around). I made this with very fresh Mackerel and it's become an instant favourite. Thanks!