Deep Sea Kingfish! Catch Clean Cook (Kingfish)
DEEP Sea Kingfish! Catch Clean Cook (Kingfish) is a medium American recipe that serves 2. 350 calories per serving. Recipe by Landshark Outdoors on YouTube.
Prep: 20 min | Cook: 33 min | Total: 1 hr 8 min
Cost: $20.60 total, $10.30 per serving
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
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
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
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
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
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
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
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
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
Make Arugula Lime Honey Garnish
In a small bowl, toss arugula with lime juice, a pinch of salt, and honey. Set aside.
Time: PT2M
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
Dietary info: Pescatarian, Gluten-Free
Allergens: Fish, Dairy
Ingredient Substitutions
- Instead of Kingfish Fillets: Mackerel fillets, Snapper fillets
- Instead of Olive Oil: Avocado oil, Canola oil
- Instead of Salt: Sea salt
- Instead of Blackened Seasoning: Cajun spice, Paprika‑garlic blend
- Instead of Unsalted Butter: Margarine, Ghee
- Instead of Small Onion: Shallot, Leek
- Instead of Garlic Cloves: Garlic powder (1/2 tsp)
- Instead of Canned Corn: Fresh corn kernels (1 cup)
- Instead of Asparagus: Green beans, Broccolini
- Instead of Avocado Oil: Canola oil, Grapeseed oil
- Instead of Arugula: Baby spinach, Watercress
- Instead of Lime Juice: Lemon juice
- Instead of Honey: Maple syrup (1 tsp)
- Instead of Chili Oil: Sriracha mixed with oil
Equipment Needed
- Stock Pot
- Skillet
- Immersion Blender
- Sheet Pan
- Pellet Grill or Gas Grill
- Meat Thermometer
- Chef's Knife
- Cutting Board
- Measuring Spoons
- Tongs
- Spatula (optional)
Critical Steps — Do Not Skip
- Season the kingfish and allow a short dry brine (Step 1).
- Preheat the grill to 425°F to achieve a proper blackened crust (Step 2).
- Do not over‑cook the kingfish; target internal temperature 145°F (Step 8).
- Avoid over‑roasting asparagus to keep a slight bite (Step 7).
- Blend corn puree to desired texture; over‑blending can make it watery (Step 5).
Chef Tips from the Video
- Pat the fish dry and let it sit uncovered in the fridge for 10 minutes before seasoning for a drier surface.
- Use a blend of smoked paprika, cayenne, garlic powder, and thyme for a homemade blackened seasoning.
- A quick splash of fresh lime juice over the finished fish brightens the oily flavor.
Troubleshooting
Kingfish turns out dry.
Ensure the fish is dry‑brined, do not over‑cook; remove from grill at 145°F and let rest 3 minutes.
Corn puree is too watery.
Simmer longer to evaporate excess liquid, or blend with a splash of heavy cream for richness.
Asparagus is mushy.
Roast at high heat (425°F) and avoid overcrowding the pan; check at 12 minutes.
Storage
Refrigerator: Store leftover fish, corn puree, and asparagus in airtight containers for up to 2 days.
Freezer: Freeze cooked kingfish portions (wrapped tightly) for up to 2 months.
Room temperature: Do not leave cooked fish at room temperature for more than 2 hours.
Make-Ahead Tips
- Corn puree can be made up to 24 hours ahead; reheat gently on low heat.
- Roasted asparagus reheats well in a 300°F oven for 5‑7 minutes.
- Seasoned but ungrilled kingfish can be kept refrigerated for up to 1 hour before cooking.
Frequently Asked Questions
What is the cultural significance and history of kingfish (king mackerel) in Florida offshore fishing?
Kingfish, also known as king mackerel, has long been a prized game fish in Florida's offshore waters. Anglers prize its fast, powerful runs and the oily flesh is celebrated in coastal cuisine, especially during spring when the fish are most active.
What traditional regional variations exist for cooking kingfish in Florida cuisine?
In South Florida, kingfish is often grilled whole with simple citrus marinades, while the Gulf Coast favors blackening or pan‑searing with Cajun spices. Some local recipes pair it with tropical fruit salsas or serve it smoked.
What is the authentic traditional way kingfish is served in Florida coastal restaurants?
Traditionally, fresh kingfish is grilled or blackened, then served with simple sides like corn succotash, roasted vegetables, or a light citrus vinaigrette, allowing the fish’s natural oiliness to shine.
During which occasions or celebrations is kingfish commonly featured in Florida culture?
Kingfish is a staple during spring and early summer fishing tournaments, family beach outings, and local seafood festivals where anglers showcase their catches for fresh, on‑the‑spot cooking.
How does kingfish fit into the broader Florida seafood cuisine tradition?
Kingfish represents the oily, fast‑moving pelagic species that define Florida’s offshore catch. Its rich flavor complements the state’s love for bold, smoky, and citrus‑forward preparations, linking sport fishing with regional culinary identity.
What are the authentic traditional ingredients for a Florida‑style blackened kingfish versus acceptable substitutes?
Traditional ingredients include fresh kingfish, blackened Cajun seasoning, olive or avocado oil, and a squeeze of lime. Substitutes can be other oily fish like mackerel or snapper, and the seasoning can be swapped with a homemade blend of paprika, cayenne, garlic powder, and thyme.
What other Florida seafood dishes pair well with blackened kingfish?
Blackened kingfish pairs beautifully with corn succotash, roasted asparagus, shrimp and grits, or a fresh citrus‑avocado salad—classic sides that balance the fish’s richness.
What makes blackened kingfish special or unique in Florida cuisine?
The high‑heat blackening creates a flavorful crust while preserving the buttery, oily interior of the kingfish, showcasing the fish’s natural richness without overwhelming it with heavy sauces.
How has the preparation of kingfish evolved over time in Florida offshore fishing culture?
Historically, kingfish was simply grilled or fried. Modern anglers now use high‑heat pellet grills and refined blackening techniques, adding sophisticated side dishes like corn puree to elevate the home‑cooked experience.
What are common misconceptions about cooking kingfish?
Many think kingfish must be heavily sauced to mask its oiliness, but a proper blackened crust and simple sides let its natural flavor shine. Overcooking is also a myth; a quick high‑heat sear keeps it moist.
What are the most common mistakes to avoid when making blackened kingfish?
Common errors include not patting the fish dry, using a cold grill, over‑cooking past 145°F, and moving the fish too often, which prevents a proper crust from forming.
Why does this recipe use a dry brine of salt before blackening instead of marinating the fish?
A dry brine draws moisture to the surface, which then evaporates during grilling, helping the blackened seasoning adhere and creating a crisp crust without making the fish soggy, unlike a wet marinade.
Can I make the corn puree ahead of time and how should I store it?
Yes, the corn puree can be prepared up to 24 hours ahead. Store it in an airtight container in the refrigerator and gently reheat on low heat, adding a splash of milk or broth if it thickens too much.
What texture and appearance should I look for when blackening kingfish?
The fish should have a dark, slightly charred crust with a glossy finish, while the interior remains moist and flaky. The crust should be firm to the touch but not burnt.
How do I know when the kingfish is done cooking?
Insert an instant‑read meat thermometer into the thickest part; it should read 145°F. The flesh will turn opaque and flake easily with a fork.
What does the YouTube channel Landshark Outdoors specialize in?
The YouTube channel Landshark Outdoors specializes in offshore fishing adventures, gear reviews, and cooking the fresh catch on‑site, blending fishing expertise with practical outdoor cooking techniques.
How does the YouTube channel Landshark Outdoors' approach to Florida offshore fishing differ from other fishing channels?
Landshark Outdoors focuses on real‑time, off‑the‑boat cooking demonstrations using the exact fish caught, emphasizing gear durability, sea‑weed challenges, and authentic preparation methods that other studio‑based channels often skip.
What other Florida seafood recipes is the YouTube channel Landshark Outdoors known for?
Landshark Outdoors is known for recipes like grilled snapper with citrus butter, smoked wahoo tacos, and pan‑seared mahi‑mahi with mango salsa, all featuring fresh offshore catches.
Last updated: August 19, 2026
