Especially Fresh: Golden Kingklip with Olives, Herbs, Spices, and Mayonnaise

Especially Fresh: Golden Kingklip with Olives, Herbs, Spices, and Mayonnaise (Serves 2)

Kingklip is a fish with a mild, sweet flavor and firm flesh. The kingklip has a head like a fish and a body that resembles an eel. Golden and red kingklip are considered the best varieties. I came across kingklip by asking my fishmonger what was Especially Fresh. Of the 6 or 8 fish choices in his seafood case, he called out just two as Especially Fresh and one of them was kingklip. I had never heard of it before, so bought the kingklip. I like stronger taste in my fish, but if you like mild flavor, kingklip is good food.

There is a back-story to my asking what was Especially Fresh. It has nothing to do with kingklip, but let me share it with you now… My parents taught me to be frugal and taught me well. My eyes focus compulsively on sale items and bargains excite me. I have fought my training most of my life and have won a few rounds, especially when it comes to clothes and cars, but am only now becoming comfortable going for quality when it comes to food. I embrace the theory of Quality First with food, but have had a tendency to go cheap when foraging in the grocery store. That got me into trouble recently. I bought fish that was On Sale. I noticed it smelled bad when I got home, but assumed since the fishmonger had sold it to me and I was cooking it the same day, that everything was okay. My fish tasted fine when cooked, but I suffered gastrointestinal consequences later in the night. Here are my thoughts after a night of suffering… 1) all fish that is on sale is not old, but many aging fish are put on sale before being discarded. Quit trying to save money buying whatever is on sale and focus on Quality First. 2) Trust your nose. I should have rejected the fish based upon its bad smell when I noticed it. If the fishmonger had smelled my fish, he would not have sold it to me. Maybe I should be asking to smell the fish in the grocery store, but at the very least, I should be asking my fishmonger what is Especially Fresh.

Prep and cook time: 60 minutes

Ingredient list:

1 pound of golden kingklip (boneless fillet)
1 lemon
2 tablespoons mayonnaise (click here for my mayonnaise recipe)
1 can of green olives
Yellow curry
Dried rosemary
Dried tarragon
Dried thyme

Directions: Line a baking pan with aluminum foil for easy clean up. Rinse fish and pat dry with a towel. Lay fish skin side down on the foil. Squeeze the juice of one lemon over the fish. Dust top of fish with salt, dried tarragon, dried thyme, dried rosemary, and yellow curry. Don’t be shy with the seasoning. Spread mayonnaise evenly over the top of the fish. Chop whole olives into smaller pieces. Sprinkle olive slices onto the mayonnaise. Put the fish in the refrigerator to marinate for 30 minutes. Preheat oven to 400 degrees. Move fish from refrigerator to oven and bake at 400 degrees for 20 minutes or until the fish flesh flakes easily with a fork.

Notes: My kingklip had a few pin bones. I failed to pull them before cooking, and just worked around them while eating.

Stir-fried squash and zucchini goes well with baked fish. Chop onion, squash, and zucchini into bite-size pieces. Melt 1 or 2 tablespoons of coconut oil in a wok over medium heat. Add the onion and let it cook for 3 to 4 minutes, stirring frequently. Add the squash and zucchini and let it cook with the onion another 4 to 5 minutes, stirring frequently. Add a handful of dried cranberries and mix well before serving.

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One Response to “Especially Fresh: Golden Kingklip with Olives, Herbs, Spices, and Mayonnaise”

  1. David Cartwright says:

    It is quite interesting how similar your method for kingklip is to the recipe I dreamt up just yesterday. I am going to try yours on the other half of the fillet tonight. No harm in having the same jolly good tasting food two nights in succession.
    For your info, yesterday’s fillet was done as follows:

    1/2 onion, coarsely chopped and placed in casserole dish;
    Kingklip fillet laid on top of onion;

    Juice of one fresh lemon, 3 tbsp.’s mayonnaise, 1/2 tsp coarse sea salt, white pepper to taste, 1 tsp each of dried thyme/oreganum/French tarragon/sweet basil and 1 generous pich paprika — all well-blended together to form a liquid which is then poured over the fillet (dilute with a little water or white wine to make sufficient quantity to cover the fish).

    Cover with foil and bake in pre-heated oven at 180 deg. C for 30 minutes. Serve with steamed “newps” (new potatoes).

    The above renders one single and delicious serving for the bachelor which I am!

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