📝 About This Recipe
Kingfish, also known as Hiramasa or Yellowtail, is a prized oily fish celebrated for its firm texture and rich, buttery flavor profile. In this preparation, the thick-cut steaks are seared to achieve a golden-brown crust that contrasts beautifully with the succulent, moist interior. Finished with a luxurious emulsion of roasted garlic, fresh herbs, and Meyer lemon, this dish transforms a simple piece of seafood into a sophisticated culinary experience.
🥗 Ingredients
The Fish
- 4 pieces Kingfish Steaks (1-inch thick, approximately 6-8 oz each)
- 1 teaspoon Kosher salt (more to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
- 2 tablespoons Grapeseed oil (or any high-smoke point oil)
Garlic Butter Sauce
- 4 tablespoons Unsalted butter (high quality, chilled and cubed)
- 4 pieces Garlic cloves (finely minced)
- 1 piece Meyer Lemon (zested and juiced)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 teaspoon Fresh Thyme (leaves only)
- 2 tablespoons Dry White Wine (such as Sauvignon Blanc or Pinot Grigio)
- 1 pinch Red pepper flakes (optional for subtle heat)
For Garnish
- 1/4 cup Microgreens (for color and freshness)
- 4 pieces Lemon wedges (for serving)
- 1 pinch Maldon sea salt (for finishing)
👨🍳 Instructions
-
1
Remove the kingfish steaks from the refrigerator 20 minutes before cooking to bring them to room temperature; this ensures even cooking throughout.
-
2
Pat the fish steaks extremely dry on all sides using paper towels. Moisture is the enemy of a good sear.
-
3
Season the steaks generously on both sides with kosher salt and freshly cracked black pepper.
-
4
Heat a large stainless steel or cast-iron skillet over medium-high heat. Add the grapeseed oil and swirl to coat the bottom of the pan.
-
5
Once the oil is shimmering and just starting to wisps of smoke, carefully place the kingfish steaks in the pan. Press down lightly with a spatula to ensure full contact.
-
6
Sear the fish undisturbed for 3-4 minutes. You will see the cooked color creeping up the sides of the steak. Flip only when the fish releases easily from the pan with a golden crust.
-
7
Flip the steaks and cook for another 3 minutes for medium-rare to medium. Kingfish is best enjoyed slightly translucent in the center to maintain its silkiness.
-
8
Remove the steaks from the pan and transfer them to a warm plate. Tent loosely with foil to rest while you prepare the sauce.
-
9
Reduce the skillet heat to medium. If there is excess oil, wipe it out with a paper towel, but leave the brown bits (fond) for flavor.
-
10
Add the minced garlic and red pepper flakes to the pan. Sauté for 1 minute until fragrant but not browned.
-
11
Deglaze the pan with the white wine, scraping the bottom with a wooden spoon. Let the liquid reduce by half.
-
12
Lower the heat to low and whisk in the chilled butter cubes one at a time, creating a thick, glossy emulsion. Remove from heat immediately.
-
13
Stir in the lemon juice, lemon zest, chopped parsley, and thyme. Taste and adjust seasoning with a pinch of salt if needed.
-
14
Place each kingfish steak on a serving plate and spoon a generous amount of the garlic butter sauce over the top.
-
15
Garnish with microgreens and a sprinkle of Maldon sea salt. Serve immediately with lemon wedges on the side.
💡 Chef's Tips
Don't overcook the fish; kingfish has a high fat content but can become tough if cooked past medium. Use a heavy-bottomed pan like cast iron to get the best possible crust. If the sauce begins to separate, whisk in a teaspoon of warm water to bring the emulsion back together. Always pat the fish dry right before seasoning; salt draws out moisture, so season just before hitting the pan. For a deeper garlic flavor, use roasted garlic paste instead of fresh minced garlic in the butter sauce.
🍽️ Serving Suggestions
Pair with a crisp, chilled Sauvignon Blanc or a light Vermentino to cut through the richness of the fish. Serve alongside roasted asparagus or blistered green beans with toasted almonds. A bed of creamy polenta or garlic mashed potatoes is perfect for soaking up the extra lemon butter sauce. A simple arugula salad with a light vinaigrette provides a peppery contrast to the oily fish. Warm crusty sourdough bread is essential for cleaning the plate of any remaining sauce.