DEEP Sea Kingfish! Catch Clean Cook (Kingfish)

Ingredients

• 1 lb Kingfish Fillets (skin on, cut into 2 equal pieces)
• 2 Tbsp Olive Oil (extra virgin, for coating fish)
• 1 tsp Salt (coarse kosher, for dry brine)
• 2 Tbsp Blackened Seasoning (store‑bought or homemade Cajun blend)
• 4 Tbsp Unsalted Butter (half a stick, cut into cubes)
• 1 medium Small Onion (diced)
• 3 units Garlic Cloves (minced)
• 2 15‑oz cans Canned Corn (drained)
• 1 lb Asparagus (trimmed, spears)
• 1 Tbsp Avocado Oil (high smoke‑point oil for grill)
• 2 cups Arugula (washed and dried)
• 1 Tbsp Lime Juice (freshly squeezed)
• 1 tsp Honey (light drizzle for garnish)
• 1 tsp Chili Oil (optional, for finishing drizzle)

Instructions

1. Season the Kingfish

   Pat the kingfish fillets dry, brush both sides with olive oil, then sprinkle salt evenly and coat with blackened seasoning. Let rest 5 minutes for a dry brine.

   Time: PT5M

2. Preheat the Grill

   Set the pellet grill (or gas grill) to high heat, about 425°F, and let it preheat for 10 minutes.

   Time: PT10M

   Temperature: 425°F

3. Start the Corn Puree Base

   Melt butter in a stock pot over medium heat. Add diced onion and sauté 5 minutes until lightly caramelized.

   Time: PT5M

4. Add Garlic and Corn

   Stir in minced garlic and cook for 30 seconds. Add the drained canned corn and enough water (about 1 cup) to just cover. Simmer 10 minutes until the corn is tender.

   Time: PT10M

5. Blend the Corn Puree

   Using an immersion blender, blend the mixture until smooth. For a silkier texture, pass through a fine mesh sieve.

   Time: PT3M

6. Prep Asparagus

   While the corn simmers, toss trimmed asparagus spears with 1 Tbsp olive oil and ½ tsp salt on a sheet pan. Spread in a single layer.

   Time: PT5M

7. Roast Asparagus

   Place the sheet pan in the preheated oven (425°F) and roast 12‑15 minutes, turning halfway, until tender and lightly browned.

   Time: PT13M

   Temperature: 425°F

8. Grill the Kingfish

   Brush the hot grill grate with a thin layer of avocado oil. Place the seasoned kingfish fillets on the grill and cook 4‑5 minutes per side, or until internal temperature reaches 145°F.

   Time: PT8M

   Temperature: 425°F

9. Make Arugula Lime Honey Garnish

   In a small bowl, toss arugula with lime juice, a pinch of salt, and honey. Set aside.

   Time: PT2M

10. Plate and Finish

    Spoon a generous mound of corn puree onto each plate, lay a grilled kingfish fillet on top, arrange roasted asparagus on the side, drizzle a few drops of chili oil over the fish, and scatter the arugula garnish. Serve immediately.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

30g

Carbohydrates

20g

Fat

18g

Fiber

4g