Kingfish with chili pineapple chutney
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
- Preheat oven to 180 degree Celsius. Line a baking tray with baking paper.
- 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.
- Once the sugar has lightly caramelised, add the apple cider vinegar and ginger. Stir and bring back to the boil.
- 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.
- 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.
- 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