King Fish Stew-1-9

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I’ve been cooking a lot of fish lately.   I find myself craving more and more seafood, fish specifically, and less meat.   Don’t get me wrong, I am a meat lover and will never give up eating meat but for right now, it’s all about fish!   I picked up a couple of King Fish steak and had no specific plans on how to cook them.   King Fish is a firm fish and holds up well in stews.   In an effort to test new recipes for this blog and for my very first eCookbook, I’ve been frying a lot lately so I knew I didn’t want to fried fish.   Yes that’s right!  I am working on an ebook that will have brand new recipes and a few very popular ones from the blog!  It’s something that I’ve been pondering for a while and I finally think the time is right!   More details on that soon!King Fish Stew-1-14

I decided to stew with the King Fish.   I seared the king fish that was seasoned with turmeric and cumin then I added it to a slightly tangy sauce that had a splash of lime juice and vinegar.   This was served with rice and steamed green beans and it was good!   Craving satisfied!

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King Fish Stew

4 King Fish steaks about 3 lbs

Juice of 1 lime

½ tsp ground cumin

½ tsp chili powder

¼ tsp turmeric

½ tsp black pepper

1 ½ tsp salt

3 cloves garlic, crushed

1 tsp ginger, finely grated

3 roma tomatoes, diced

1 medium onion, thinly sliced

1 tbsp canola oil

1 tsp tomato paste

1 cup water

1 tsp white vinegar

1 tbsp butter

7 sprigs thyme

1 hot pepper, seeds removed

Chopped cilantro and lime to garnish

Place fish in a large bowl and add the juice of a lime, then fill with water so that it covers the fish.  Let the fish sit for 10 minutes.   Drain the fish then pat dry.  In a small container mix cumin, turmeric, chili powder, black pepper and ½ tsp salt, then sprinkle on both sides of the fish.   Place a heavy bottom stew pot over high heat.  Add oil, when oil is hot add fish and brown both sides, about 3 minutes per side.   Remove fish and place in a plate.

Add butter, onions, tomatoes, tomato paste, garlic and ginger and cook until the vegetables soften, about 5 minutes.  Next water, thyme, pepper, remaining salt and vinegar then bring to a boil and allow to simmer for a few minutes.   Carefully add fish back to the pot and cover.   Lower heat to medium low and allow to cook for about 10-12 minutes.   Remove from heat and garnish with a splash of lime juice and freshly chopped cilantro.  Serve with rice.

This article has 9 comments

  1. Lynn | The Road to Honey

    Congrats on the decision to write the e-book. This is very exciting. And let’s talk about how exciting this fish is. I too have started to add more fish into my diet and am constantly on the lookout for new ways to prepare it. I’ve been mostly grilling given the nice weather; however, I am loving that this is a stew. Variety is the spice of life after all. 🙂

  2. Immaculate

    This looks AMAZING GOOD! All the flavor in this just lets me know it is going to be one flavor explosion. Pinning!

  3. Wendy

    Yum – this literally made me drool! We’ve been craving some fish curry, and this is a winner. Can’t wait to make this for my kid-foodies!

  4. Kisha

    Where can you purchase King Fish and is there another name for it? I live in Maryland. Thanks!

  5. Simon

    Kingfish in Asia and Australia is known as Yellowtail in the US. I caught some down in Mexico and am going to give this recipe a try.

  6. Davica S.

    I am going and try this recipe with a different fish. Hope taste as good.