📝 About This Recipe
Transport your senses to the turquoise waters of the Caribbean with this vibrant and aromatic seafood masterpiece. Thick, meaty Kingfish steaks are seasoned with traditional island spices and simmered in a rich, piquant tomato-based sauce bursting with peppers, thyme, and a hint of heat. This dish perfectly captures the 'Salsa Criolla' soul of coastal cooking, offering a robust flavor profile that is both comforting and sophisticated.
🥗 Ingredients
The Fish and Marinade
- 4 pieces Kingfish Steaks (1-inch thick, about 6-8 oz each)
- 2 tablespoons Lime Juice (freshly squeezed)
- 3 cloves Garlic (minced into a paste)
- 1 tablespoon Green Seasoning or Dried Thyme (herbaceous Caribbean blend)
- 1 teaspoon Salt and Black Pepper (to taste)
The Creole Sauce
- 2 tablespoons Olive Oil (extra virgin)
- 1 medium Yellow Onion (thinly sliced into half-moons)
- 2 medium Bell Peppers (one red and one green, julienned)
- 14 ounces Diced Tomatoes (canned or very ripe fresh tomatoes)
- 1 tablespoon Tomato Paste (for richness)
- 1/2 piece Scotch Bonnet Pepper (deseeded and minced (optional for heat))
- 1/2 cup Fish Stock or Water (to adjust consistency)
- 2 tablespoons Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
Pat the Kingfish steaks dry with paper towels. Rub them thoroughly with lime juice, minced garlic, green seasoning, salt, and pepper. Let them marinate at room temperature for 15 minutes.
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2
In a large, heavy-bottomed skillet or sauté pan, heat the olive oil over medium-high heat until shimmering.
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3
Carefully place the Kingfish steaks in the pan. Sear for 2-3 minutes per side until a golden-brown crust forms. The fish shouldn't be fully cooked yet. Remove the fish from the pan and set aside on a plate.
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4
In the same pan, add the sliced onions and bell peppers. Sauté for 4-5 minutes until the vegetables begin to soften and the onions turn translucent.
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5
Stir in the tomato paste and cook for 1 minute to remove the raw metallic taste, allowing it to slightly darken in color.
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6
Add the diced tomatoes (with their juices) and the minced Scotch Bonnet pepper. Stir well to combine, scraping up any browned bits from the bottom of the pan.
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7
Pour in the fish stock or water. Bring the sauce to a gentle simmer, then reduce the heat to medium-low.
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8
Cover the pan and let the sauce simmer for 10 minutes, allowing the flavors to meld and the peppers to become tender.
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9
Taste the sauce and adjust the seasoning with additional salt or pepper if necessary.
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10
Gently nestle the seared Kingfish steaks back into the simmering sauce. Spoon some of the sauce over the fish.
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11
Cover and cook for another 5-7 minutes, or until the fish is opaque throughout and flakes easily with a fork.
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12
Garnish with fresh parsley and serve immediately while piping hot.
💡 Chef's Tips
Always use fresh lime juice to clean and marinate the fish; it removes the 'fishy' scent and tenderizes the meat. Don't overcook the Kingfish; it is a lean fish and can become dry if left on the heat too long. If you can't find Scotch Bonnet, a Habanero pepper is an excellent substitute for that authentic Caribbean heat. For a deeper flavor, let the marinated fish sit in the fridge for up to 2 hours before cooking. If the sauce becomes too thick, add a splash more stock or a little coconut milk for a creamier variation.
🍽️ Serving Suggestions
Serve over a bed of fluffy coconut rice and peas for the ultimate island experience. Pair with fried sweet plantains to balance the savory heat of the Creole sauce. A side of steamed callaloo or sautéed spinach adds a beautiful nutritional green element. Enjoy with a chilled glass of Chenin Blanc or a cold Caribbean lager. Provide extra lime wedges on the side for a final bright squeeze of acidity.