Grilled kingfish with globe artichoke, potato and red pepper sauce


Grilled kingfish with globe artichoke, potato and red pepper sauce

Ingredients

  • 4 x 180gram kingfish fillets with skin on
  • 2 tbls extra virgin olive oil
  • sea salt and pepper
  • 6 cooked globe artichokes

For the sauce

  • 4 red peppers, roasted and peeled, cut into chunks
  • 1 small desiree potato, chopped
  • 6 cloves garlic, peeled
  • 1 red chilli, finely chopped
  • pinch saffron
  • 3 cups water
  • ½ cup extra virgin olive oil
  • salt to taste

Make the sauce

To make the sauce, place all ingredients except the olive oil in a saucepan and add good pinch of salt. Bring to the boil, then turn down to a simmer and cook until potatoes are tender. Remove saucepan from the heat and remove half the liquid, keeping it to adjust the consistency of the sauce later. In a blender, puree mixture, adding the olive oil and a little of the spare liquid if it’s too thick. Season to taste and set aside.

Cooking the kingfish

Heat oven to 160C. Halve the artichokes and set aside. Place kingfish fillets on a plate, coat with oil and season to taste. Heat fry pan over medium heat. Place fillets skin side down and cook for 3-4 minutes until the skin forms a golden brown crust. Place fillets on a tray and cook in the oven for 9 mins. Meanwhile add a little olive oil to the frypan and pan fry the artichokes, cut side down, until golden and heated through. Remove the fillets from the oven. To serve, spoon the sauce onto four dinner plates, place the fillet on top and scatter the artichokes around the fish.

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Grilled kingfish with globe artichoke, potato and red pepper sauce