Roasted Kingfish

Roasted Kingfish

Chardonnay Roasted Kingfish with Cucumber Sauce

Serves 4


• 4 kingfish steaks

• 1 tbsp olive oil

• Salt and pepper

• ¼ cup chardonnay Cucumber sauce

• ¼ cup cucumber, grated and squeezed dry in a paper towel

• 1 tsp dried dill

• 1 small garlic clove, minced

• 1-2 tsp lemon zest

• 1 tbsp lemon juice

• ½ cup sour cream

• Salt and pepper to taste.


1. Preheat the oven to 220-degrees Celsius.

2. Make the cucumber sauce and set aside.

3. Pat the fish dry and season with salt and pepper.

4. Using an oven-proof frying pan, heat over medium heat. Rub the oil over the fish pieces and place into the hot pan. Shake the pan to stop the fish from sticking. Cook for approximately three minutes or until browned. Turn the fish over and cook another 2-3 minutes. Remove from the heat and add the chardonnay to the pan. (Be extremely careful pouring the wine into the hot pan as the steam and spitting can cause burns.) Place the frying pan into the oven and continue to cook the fish until opaque and cooked through for approximately 3-4 minutes. The cooking time will vary depending on the thickness of your fish fillet.

5. Serve the chardonnay kingfish with a dollop of the cucumber sauce and home-made wedges.


   This article is reproduced with permission of   
New Zealand Fishing News

October 2017 - Bea Bagnall
Re-publishing elsewhere is prohibited

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