Grilled Marinaded Kingfish

This grilled kingfish dish relies on a simple yet potent marinade of wine vinegar, bay leaves, and thyme to infuse the firm white flesh with bright, aromatic flavors. The acidity of the vinegar helps tenderize the fish while adding a zesty kick that balances the richness of the charred exterior. Perfect for summer cookouts or a quick weeknight dinner, this recipe highlights the natural sweetness of the fish without overpowering it. The result is a moist, flaky fillet with a sophisticated herbal note. Serve it alongside crisp salads or grilled vegetables for a complete, light meal that feels both effortless and elegant.

Cooking Method: Grilling

Cuisine: American

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 1

Calories: 167.9

Dietary: Gluten-free

Description

This grilled kingfish dish relies on a simple yet potent marinade of wine vinegar, bay leaves, and thyme to infuse the firm white flesh with bright, aromatic flavors. The acidity of the vinegar helps tenderize the fish while adding a zesty kick that balances the richness of the charred exterior. Perfect for summer cookouts or a quick weeknight dinner, this recipe highlights the natural sweetness of the fish without overpowering it. The result is a moist, flaky fillet with a sophisticated herbal note. Serve it alongside crisp salads or grilled vegetables for a complete, light meal that feels both effortless and elegant.

Ingredients

2 Bay Leaves
1/2 teaspoon Thyme
1 cup Vinegar

Directions

1
Combine 1 cup of wine vinegar, 2 bay leaves, and 1/2 teaspoon of thyme in a small saucepan.
2
Heat the mixture gently over medium-low heat for 2-3 minutes to blend the flavors, then remove from heat and allow to cool completely.
3
Place 1 to 1-1/2 inch thick kingfish steaks in a shallow dish or resealable bag.
4
Pour the cooled marinade over the fish, ensuring the steaks are fully submerged.
5
Refrigerate and marinate for at least 30 minutes, turning the fish halfway through if possible.
6
Preheat your grill to medium-high heat, aiming for a zone about 3 inches from the charcoal or flame source.
7
Remove fish from marinade and let excess liquid drip off for a few seconds.
8
Grill the fish steaks for approximately 5-6 minutes per side, turning once, until the flesh is opaque and flakes easily with a fork.
9
Transfer to a plate and serve immediately while hot.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 167.9kcal

% Daily Value *
Total Fat 4.0g7%
Saturated Fat 0.7g4%
Cholesterol 0.0mg0%
Sodium 10.5mg1%
Total Carbohydrate 37.9g13%
Dietary Fiber 13.1g53%
Sugars 0.0g
Protein 3.8g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Kingfish is a firm-fleshed fish that holds up well to grilling. Ensure your grill grates are clean and well-oiled to prevent sticking.

Do not marinate for longer than 2 hours, as the high acidity of the vinegar can begin to "cook" the fish, altering the texture.

If using a gas grill, ensure the flames are not directly licking the fish to avoid burning the exterior before the interior is cooked.

Keywords: grilled, kingfish, marinade, vinegar, thyme, bay leaves, seafood, barbecue, fish steaks, summer dinner, quick meal, herb marinade

Read it online: https://www.chefs-mate.com/recipe/grilled-marinaded-kingfish/