Seafood Recipes

Anchoiade WithKingfish

Kingfish is pan-seared and served with a roasted capsicum, garlic, anchovy and caper anchoiade, finished with lemon wedges on the side.

Anchoiade With Kingfish
4 People
Serves
10 Mins
Prep Time
15 Mins
Cook Time
Easy
Difficulty
French
Cuisine
The Recipe

About This SeafoodDish

Discover the vibrant flavours of Anchoiade with Kingfish, a dish that perfectly balances the rich taste of fresh kingfish from Pearl Seafoods with a zesty anchovy sauce. This recipe is ideal for impressing guests or enjoying a gourmet meal at home. Order your premium kingfish online from Pearl Seafoods for convenient delivery across Sydney and elevate your seafood dining experience today!

Ingredients

  1. 500g fresh kingfish fillets
  2. 2 red capsicums
  3. 1 brown onion, quartered
  4. 4 garlic cloves, unpeeled
  5. 2 tablespoons olive oil
  6. Salt, to taste
  7. 1 tablespoon red wine vinegar
  8. 4 anchovy fillets in oil, drained
  9. 1 tablespoon capers
  10. Freshly ground black pepper, to taste
  11. Lemon wedges, to serve

Method

  1. Preheat the oven to 200°C. For the anchoiade, place the capsicums, onion, and unpeeled garlic in a roasting pan. Season with salt, drizzle with half the olive oil, and roast for 35 minutes, or until tender. Allow to cool slightly, then peel the capsicums and garlic. Transfer the vegetables and their juices to a food processor, add the vinegar, anchovy fillets, capers, and pepper, and blend to form a slightly coarse paste.
  2. Lightly brush the kingfish fillets on both sides with the remaining olive oil and season with salt and pepper. Heat a heavy-based frying pan or chargrill over high heat and cook the fish for 3 minutes on each side, or until just tender.
  3. Serve the fish topped with spoonfuls of the anchoiade, with lemon wedges on the side.
From Our Kitchen

Chef's Tip

Kingfish is perfect for bold Mediterranean flavours because its rich, clean flesh stands up beautifully to salty anchovies, roasted capsicum, garlic, and capers. Cooking the kingfish over high heat helps create caramelisation on the outside while keeping the center moist and delicate. The anchoiade adds depth and umami, while lemon and herbs keep the dish bright, fresh, and balanced.

FEATURED

FeaturedProduct

Fresh hiramasa kingfish fillet displayed on black slate over crushed ice with lemon

Fresh Hiramasa Kingfish Fillet

900gm - 1.1kg / Skin On / Per Fillet

Prized Hiramasa kingfish fillet, rich and buttery with a clean...

$69.00 fillet
$62.00 $69.00 fillet
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NUTRITION

NutritionPerServing

  • Calories 270 kcal
  • Total Fat 13.0 g
  • Total Carbohydrate 10.0 g
  • Protein 32.0 g
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