Kingfish with chili pineapple chutney

Kingfish with chili pineapple chutney

 

Serves 6
Chilli Pineapple Chutney

1 cup water
1 cup sugar
1 Tbsp apple cider vinegar (alternatively you can use 1 Tbsp lemon juice and 1 Tbsp fresh ginger, finely grated)
1 430g can of pineapple pieces, chopped
1 Tbsp capers, chopped
1/4 - 1/2 tsp dried chilli - adjust to your liking

6 Kingfish steaks
oil and butter for frying

Method

  1. Preheat oven to 180 degree Celsius. Line a baking tray with baking paper.
  2. Make the chutney: Place the water and sugar in a pot and bring to the boil. Cook until a light caramel colour, approx. 10 minutes.
  3. Once the sugar has lightly caramelised, add the apple cider vinegar and ginger. Stir and bring back to the boil.
  4. Add the pineapple pieces and capers. Remove from the heat and add the chilli. When cool, season to taste with a little salt if needed.
  5. Dry the kingfish steaks and season with Salt and pepper. Heat the oil and butter in a frying pan. When hot cook the fish for approx. 2 minutes on each side, place on the baking tray and finish cooking the fish in the oven for a further 3-4 minutes or until the fish is opaque and cook through. The cooking time will vary depending on the thickness of your fish.
  6. Serve with rice, a fresh garden salad and a spoonful of the chutney over the fish. ENJOY!

   This article is reproduced with permission of   
New Zealand Fishing News

October 2018 - Bea Bagnall
Re-publishing elsewhere is prohibited

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