Alive and Cooking
 

Kingfish a la King

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  • 2 kingfish fillets
  • 1/4 red onion, finely sliced 
  • 1/6 red capsicum, finely sliced
  • 1/6 green capsicum, finely sliced
  • 1/6 yellow capsicum , finely sliced 
  • 1/3 cup white wine 
  • 120 ml thickened cream
  • Continental flour 
  • Extra virgin olive oil 

Coat the fish in flour, then slide into a pan skin-side down with a generous splash of oil. Cook both sides.  Remove, set aside and then fry 10 capers in the remaining oil until crispy. In another pan with a good splash of oil, fry the onion, capsicum and 4 roughly chopped capers. Pour in the wine and cook until evaporated. Pour in the cream and reduce until thick. Serve the fish on a generous pile of creamy capsicum sauce and scatter over the fried capers. 

Serves 2

Kingfish a la King