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Pan Fried Kingfish with radicchio, citrus & pecan salad.

Serves 2 | Prep time: 15 Minutes | Cook Time: 20 Minutes


2 pieces Local Kingfish fillet

1tsp dijon Mustard
1tbsp chopped chives
1tbsp chopped tarragon
80gms Salted Butter – melted

1 Head Radicchio
1 Ruby Grapefruit – segments cut out
1 Apple – cut into matchsticks
50gms Goats Cheese
60gms Pecans – crushed
50gms Pomegranate seeds
1 Small Shallot – finely sliced
Olive Oil

Optional – additional fresh lemon to serve


  1. Begin by sprinkling a few pinches of sea salt over the skin of the fish – let rest until ready to cook.
  2. In a small bowl, combine the mustard, chives, tarragon and butter – set aside.
  3. Pat the skin of the kingfish with a paper towel to remove any moisture. Season again with salt and olive oil.
    Preheat a non-stick pan over a medium heat, then fry the kingfish skin side down until the skin is crispy and golden. Approx 5 minutes. Turn the fish to the flesh side and fry again for a few minutes. You can repeat for the sides. To check the fish is cooked, gentle separate the thickest part and look for translucency. The slightest bit undercooked is perfect, as the fish will continue to cook as it rests.
    Remove the fish from the pan and let it rest for 5 minutes before serving.
  4. Peel the leaves of the radicchio, trim the ends, then rinse under cool fresh water and place into a bowl. Cut the apple into matchsticks. Add the radicchio, shallot, apple and grapefruit to the bowl and gently toss together with a dash of olive oil and some juice of the grapefruit. Transfer to a serving plate and top with the crushed pecans and goats cheese. Finish with microherbs.
  5. Place the butter and herb mix in the microwave for 45 secs – 1 minute to bring to temperature.
  6. Serve the fish and douse generously with the herb and mustard butter.

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