KING FISH STEW
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I’ve been cooking a lot of fish lately. I find myself craving more and more seafood, fish specifically, and less meat. Don’t get me wrong, I am a meat lover and will never give up eating meat but for right now, it’s all about fish! I picked up a couple of King Fish steak and had no specific plans on how to cook them. King Fish is a firm fish and holds up well in stews. In an effort to test new recipes for this blog and for my very first eCookbook, I’ve been frying a lot lately so I knew I didn’t want to fried fish. Yes that’s right! I am working on an ebook that will have brand new recipes and a few very popular ones from the blog! It’s something that I’ve been pondering for a while and I finally think the time is right! More details on that soon!
I decided to stew with the King Fish. I seared the king fish that was seasoned with turmeric and cumin then I added it to a slightly tangy sauce that had a splash of lime juice and vinegar. This was served with rice and steamed green beans and it was good! Craving satisfied!
King Fish Stew
4 King Fish steaks about 3 lbs
Juice of 1 lime
½ tsp ground cumin
½ tsp chili powder
¼ tsp turmeric
½ tsp black pepper
1 ½ tsp salt
3 cloves garlic, crushed
1 tsp ginger, finely grated
3 roma tomatoes, diced
1 medium onion, thinly sliced
1 tbsp canola oil
1 tsp tomato paste
1 cup water
1 tsp white vinegar
1 tbsp butter
7 sprigs thyme
1 hot pepper, seeds removed
Chopped cilantro and lime to garnish
Place fish in a large bowl and add the juice of a lime, then fill with water so that it covers the fish. Let the fish sit for 10 minutes. Drain the fish then pat dry. In a small container mix cumin, turmeric, chili powder, black pepper and ½ tsp salt, then sprinkle on both sides of the fish. Place a heavy bottom stew pot over high heat. Add oil, when oil is hot add fish and brown both sides, about 3 minutes per side. Remove fish and place in a plate.
Add butter, onions, tomatoes, tomato paste, garlic and ginger and cook until the vegetables soften, about 5 minutes. Next water, thyme, pepper, remaining salt and vinegar then bring to a boil and allow to simmer for a few minutes. Carefully add fish back to the pot and cover. Lower heat to medium low and allow to cook for about 10-12 minutes. Remove from heat and garnish with a splash of lime juice and freshly chopped cilantro. Serve with rice.
Congrats on the decision to write the e-book. This is very exciting. And let’s talk about how exciting this fish is. I too have started to add more fish into my diet and am constantly on the lookout for new ways to prepare it. I’ve been mostly grilling given the nice weather; however, I am loving that this is a stew. Variety is the spice of life after all. 🙂
Thank you Lynn.
This looks AMAZING GOOD! All the flavor in this just lets me know it is going to be one flavor explosion. Pinning!
Thank you Immaculate.
Yum – this literally made me drool! We’ve been craving some fish curry, and this is a winner. Can’t wait to make this for my kid-foodies!
Where can you purchase King Fish and is there another name for it? I live in Maryland. Thanks!
Hi kisha, I don’t know of any other name, sorry.
Kingfish in Asia and Australia is known as Yellowtail in the US. I caught some down in Mexico and am going to give this recipe a try.
I am going and try this recipe with a different fish. Hope taste as good.