Kingfish Carpaccio

This is one of my favourite ways to prepare fresh Kingy. By far the best part to use is what I call the loin which is the triangular cross section length of meat above the pin bones from the head back 2\3 towards the tail which end up looking a bit like a whole eye fillet.

Remove any dark meat then slice thinly across the grain and spread out on a large platter.

Next thinly slice a red \spanish onion in half rings and scatter over the fish.

Follow this up with finely grated\microplaned rind of 1-2 lemons.

Next up some diced red chilli and some capers(try to get the salted ones rather than the brined ones which tend to be a bit soggy in comparison)

Next step is to drizzle over the best extra virgin oil you can get hold of( if you can find fennel infused oil this is sensational) making sure that every slice of fish gets a good drizzle of oil.

Lastly a few splashes of lemon or lime juice and some sea salt.

Cover this and place in the fridge for a couple of hours at least for the oil and flavours to soak in to the fish.

Combined with a few glasses of vino is as good as it gets Be prepared for a feeding frenzy if there is a group around so get in quick.