I have always enjoyed this recipe. It is full of flavor and very easy to make. The recipe has three steps; the fish marinade, the mint pesto and the cooking. It is very easy to get king fish in Nairobi, in Westlands I go to Aloha who always seems to have this fish in stock.
Use a regular frying pan if you do not have a griddle pan.
Fish marinade for 4 slices of King Fish or other firm fish
- 1 lemon or the equivalent in lime – Juice only
- 2 scallions (green onions) chopped
- 1 small onion quartered
- 4 thyme sprigs
- 2 tsps. of shopped fresh parsley
- 2 tsps. of white vinegar
- 1 red chili – I used a de veined and deseeded red bullet. The chili is up to you, I use a mild one because I have a toddler. Otherwise I use scotch bonnet
- Salt and pepper
Clean the fish with one lemon and place it in a bowl with all the marinade ingredients. Marinate for a minimum of 40 minutes to a maximum of 2 hours. Remember, the acids (lime/lemon/vinegar) will cook the fish.
- 2 bunches of fresh mint leaves – approximately 1 1 /2 cup
- 1 small bunch of parsley – approximately ¼ to ½ cup
- 2 garlic cloves – finely chopped
- 2 tbsps. of grated parmesan cheese
- 2 tbsps. of olive oil
- Salt and pepper to taste
Put all the ingredient in a food processor and mix to a paste. You may adjust the thickness by adding olive oil. Reserve in a refrigerator until ready to use.
Assembling the dish
- Dry the fish
- Very lightly oil the griddle pan and heat it on high until very hot but not smoking
- When ready to cook, turn the heat done to medium high. Put the fish on the griddle and cook for not more than 2 minutes on each side. If you want griddle mark, leave the fish on one side of the griddle for one minute and turn the fish a ¼ turn for another minute and use the same method for the other side of the fish. Please, do not fiddle with the fish if you want it to be properly cooked.
- Serve the griddled king fish with mint pesto
I have served it with crushed boiled potatoes and French beans.