Kingfish is such a versatile and under rated fish to eat. I either like it raw as sashimi, or if I can cooking it, like searing it and packing it with heaps of flavour. This is a great way to cook kingfish that is packed with flavour.
I take medallions of the kingfish fillet. Usually off the shoulder or belly. I then coat in sesame seeds, ready to flash fry in a hot pan with oil and a touch of butter at the end.
I top the fish with a salsa verde, there are heaps of recipes for this out there, but basically ingredients to whiz up are:
-Fresh herbs: Basil, mint and parsley
-Capers and gerkhins
-Lemon and lime juice
-A little touch of smoked kingfish if you have some
-Apple cider vinegar