Final Ingredient: Kingfish with Pickled Carrots & Tomato Ginger Sauce

Hey everyone what’s up? How are you liking the new site so far? This is the final piece to the dish, Protein! King fish is something I grew up always eating. It was either in a creole sauce, fried, or in a cream sauce. To be honest, before this post, I hadn’t cooked King fish in years. I feel like I don’t cook enough fish dishes as this is my third fish dish (only my second for the blog). King fish is a meaty white fish, almost like Monk fish, Hake & Marlin. They all have very dense textures that are dry when overcooked but can be nice when done right. 

  • 2 King Fish Steaks
  • 1 Lime
  • 1 tbsp. Apple Cider Vinegar
  • 1 tbsp. Bitter Citrus Honey
  • 1 tbsp. Tomato Ginger Sauce
  • 2 Carrots

I took these King fish steaks and wanted to play with your eyes, so I shaped them like scallops. It’s very easy to cut the steaks into that shape as the flesh has circles that act like guidelines. You can use your knife to do this.


First thing is the carrots; we are going to peel off the outer layer and throw that away, or keep it for stock. Continue peeling the carrots into a bowl. You want them to be thin and crunchy. Next add the cider, honey and tomato ginger sauce. Lightly season with salt and mix thoroughly. Save in a bowl.


Get your fish in another bowl and juice the lime over It. Season lightly with salt. Now keep in mind the side you want to serve people. That’s the side you will place in the pan first. Drizzle some oil in the pan, get it hot and place your fish. Leave it on the serving side for most of the cooking time (roughly a minute). Turn over for 30 seconds and take it out of the pan and place it on a plate with a paper towel to absorb any extra grease or fat. Get your carrots and put them in the center of your dish; try and give it some height. Place the scallops on top of your pickled carrots and pour some of the liquid into the dish. Dress with flowers, some light herbs; maybe dill, or light green celery leaves. Make it look nice. There you have it, a simple, light healthy dish.

Mains, SeafoodGiovanni MeyerComment