Cumana Grilled Kingfish Food

CUMANA GRILLED KINGFISH

Steps:

• 1. Wash, then pat dry fish.2. Marinate fish in Creole Marinade, turmeric, salt and half the coconut milk in a bowl for 2 hours.3. Remove fish from the marinade and add remaining coconut milk to the bowl, mix well.4. Grill the fish on hot coals, basting often with the remaining marinade.5. The fish will cook in 5-7 minutes, depending on the heat of the grill.6.

GRILLED KINGFISH BELLY, FENNEL AND GRILLED FINGER LIME

Steps:

• Burn wood slowly down to smouldering embers and medium heat (see below).
• Lightly brush kingfish with 10ml olive oil, season to taste and grill on both sides until lightly charred and just cooked (1-2 minutes each side). Grill finger limes, turning occasionally, to release oils (1 minute).
• Thinly slice fennel on a mandolin into a bowl, add remaining olive oil, lemon juice and rind, and fennel fronds and season to taste with sea salt.
• Slice kingfish across the grain, divide among serving plates along with fennel. Split finger limes, scatter warm lime pearls over kingfish and serve.

GRILLED KINGFISH

Steps:

• Cover fish with water, refrigerate and let stand for 2 days. Change water every six hours.
• Two to twelve hours before fish is to be cooked, drain water and cover fish with salad dressing.
• Heat a grill to medium heat. Remove fish from marinade and place skin side down on grill. Cook until meat is tender and flaky, about 20 minutes.