Content

• Ingredients
• Frying over an open fire
• Frying in foil
• Steps
• Method 1 of 2: Searing over an open fire
• Prepare your grill
• Kingclip roasting
• Method 2 of 2: Making the kingclip in foil
• Marinating fish and preparing the grill
• Kingclip roasting
• What do you need
• Roasting over an open fire
• Roasting in foil

Kingclip is an edible congrio variety. This fish has dense meat, so the kingclip fillet can withstand the temperature of the grill without falling apart. Thick sirloin pieces can be fried over an open fire, while thinner ones are best fried in foil.

Ingredients

Frying over an open fire

4-6 servings

• 900 g kingclip fillet
• 1/4 cup (60 ml) olive oil or melted margarine
• 1 teaspoon (5 ml) salt
• 1/2 teaspoon (2.5 ml) ground black pepper
• 1/4 teaspoon (1.25 ml) garlic powder
• 3-4 tablespoons (45-60 ml) lemon juice

Frying in foil

4-6 servings

• 900 g kingclip fillet
• 4-5 heads of garlic, minced
• 1/2 teaspoon (2.5 ml) minced jalapeno peppers
• 2 teaspoons (10 ml) ground black pepper
• 3 tablespoons (45 ml) olive oil
• 3 tablespoons (45 ml) lemon juice
• 1 teaspoon (5 ml) dry oregano
• 1 teaspoon (5 ml) dry basil
• 1 teaspoon (5 ml) salt

Steps

Method 1 of 2: Searing over an open fire

Prepare your grill

1. 1 Heat your grill to high heat. The type of grill does not matter; it needs to be heated to the maximum temperature.
   • Heating the grill to a high temperature will immediately grill the kingclip meat. Plus, the fish won't stick to the wire rack.
   • If you are using a gas or electric grill, turn it on at maximum heat and leave it on for a few minutes.
   • If you are using a charcoal grill, sprinkle the charcoal evenly and light the fire. The grill is ready to use when the flame starts to die out.
2. 2 Clean the grill surface. When cooking kingclips over an open fire, it is very important to clean the surface so that the fish fillets do not stick.
   • The grill must be clean before cooking.
   • If the grate is not clean enough, cover the grill for five minutes, until the flame burns as high as possible. Open the grill and wipe the dirt off the grill surface with a fire-resistant grill brush.
3. 3 Oil the grill grate. As soon as the flame begins to die down, dip a clean piece of cloth in vegetable or olive oil and gently apply it to the grill surface.
   • Wear gloves to protect your hands from flames. You can also hold the dampened piece of cloth with tongs.
   • You can use a nonstick cooking spray, but it is recommended that you apply such products before you light the fire.

Kingclip roasting

1. 1 Brush the fish with olive oil. Place the kingclip fillets on foil or parchment paper. Massage the olive oil into the fish fillets.
   • For roasting the kingclip over an open fire, it is best to use a large fillet instead of serving the fillet in portions.
   • You can use melted margarine instead of olive oil.
2. 2 Sprinkle the fillets with salt, pepper and garlic powder. Sprinkle the fillets on both sides with these three spices.
   • Try to distribute the spices evenly along the entire length of the fish.
3. 3 Place the kingclip onto the prepared grill. Place the kingclip, skin side down, over the hottest spot on the fire.
   • If you lay out the fish in this way, it will quickly fry, while all the juices will remain inside and the fish will not disintegrate.
4. 4 Reduce the fire. After searing the kingclip for 1 to 2 minutes, reduce heat to medium.
   • If using a charcoal grill, gently move the fish to a less hot area.
   • Like most fish, kingclip is easy to overcook when cooked over high heat. Therefore, it is best to cook it over medium heat.
5. 5 Flip the fish once. Examine the bottom of the kingclip fillet, and once it turns red, flip the fillet to the other side.
   • This should be done after an average of 10 minutes.
   • Use a wide, thin-edged spatula for best results.
   • Remember that you only need to turn the fish once during the entire cooking process.
6. 6 Cook until tender. Cook the fish for another 10 minutes before removing it from the grill.
   • To check for readiness, take a fork and pierce the fillet in the middle. The fillet pulp in the center should be browned and reddened.
   • You can also use a thermometer. Kingclip will be ready as soon as the internal temperature reaches 54-57 ° C
7. 7 Sprinkle the fillets with lemon juice. Wait 5 minutes and then sprinkle lemon juice on the fillet.
   • The internal temperature of the fish should rise during this cooking phase. Kingclip can be considered ready if the temperature has reached 60 ° С
8. 8 Butcher the fish and serve. Use the edge of a spatula or knife to divide the kingclip fillet into 4-6 equal portions.
   • After that, the kingclip is completely ready for use.

Method 2 of 2: Making the kingclip in foil

Marinating fish and preparing the grill

1. 1 Mix the ingredients for the marinade. Combine garlic, jalapenos, black pepper, olive oil, lemon juice, oregano, basil, and salt in a small bowl.
2. 2 Divide the kingclip fillet into portions. Divide the fillet into 4-6 equal pieces, depending on the number of servings you want.
   • This should be done with a sharp kitchen knife.
   • It is not necessary to maintain the consistency of the fillet, so you can cut it into small pieces to prevent the fish from breaking apart during frying. Plus, smaller portions are faster to cook.
3. 3 Marinate fish for at least 30 minutes. Place the fish in the marinade. Flip it over to marinade all edges, then refrigerate for 30 minutes or 2 hours.
   • In this case, you need to store the kingclip in a glass bowl or plastic bag. Do not use a metal baking dish.
4. 4 Heat up your grill. When the fish is almost marinated, heat the grill to medium heat.
   • Turn on a gas or electric grill over medium heat.
   • Use a moderate amount of charcoal if you have a charcoal grill. Wait for ash to appear on top of the fuel.
   • The medium temperature is ideal for cooking fish in foil. Kingklip and other types of fish are easy to overcook, but this risk is reduced at moderate temperatures.
   • Since the fish will not come into contact with the grill grate, do not worry about keeping your grill clean and oil it all the time.

Kingclip roasting

1. 1 Wrap each fillet in foil. Remove the kingclip fillet from the marinade and wrap each piece in separate foil.
   • Discard remaining marinade.
   • To wrap each fillet, do the following:
     • Unroll the foil large enough to wrap the fish twice.
     • Place the fillets in the center.
     • Fold the top and bottom edges of the foil into the center of the fillet.
     • Join the left and right edges of the foil together. Bend them and wrap them around the fish several times.
2. 2 Place the wrapped fish on the grill. Place the fish in the foil over an open fire.
   • The seam edges of each bag should be turned up. Under no circumstances should they be turned towards the grate.
3. 3 Cook for 10-20 minutes. Fry the fish over an open fire until cooked through. Thin fillets will be ready in 10 minutes, and denser fillets in 20.
   • Use tongs to turn the bags while cooking.
   • Open one of the bags to check that the fillets are ready before removing them from the heat. If the fillet is ready, it will turn red and it will be easy to pierce it with a fork. The internal temperature should be between 54 ° C and 57 ° C.
4. 4 Set aside the fillets for a while. Leave the fillet for 5-10 minutes.
   • After that, the temperature of the fillets should be checked. The temperature should reach 60 ° C
5. 5 Open the bags and serve. Open each bag and serve.
   • Be careful when turning the fish. Steam builds up inside the bags and you could burn yourself.

What do you need

Roasting over an open fire

• Grill
• Fire resistant grill brush
• Clean towel
• Kitchen tongs
• Grill oil or non-stick spray
• Wide shoulder blade with a thin edge
• Fork
• Meat thermometer
• Knife
• Serving dishes

Roasting in foil

• Glass dish or large plastic bag
• Corolla
• Knife
• Refrigerator
• Grill
• Aluminium foil
• Forceps
• Meat thermometer
• Fork
• Serving dishes