This dish presents a perfectly seared kingfish steak with a golden-brown crust that encapsulates its tender, juicy interior. The kingfish’s inherent rich flavor is heightened by the seasoned crust and its firm yet flaky texture is a delight to the palate. Accompanying the fish is the luxurious garlic confit: cloves of garlic that have been slowly simmered in oil until they become soft, spreadable, and imbued with a sweet, nutty garlic flavor, devoid of its raw, pungent bite. The soft garlic cloves can be effortlessly smeared on the kingfish, adding layers of depth to each bite.
Visually, the dish is a harmony of contrasts: the deep golden hues of the seared fish against the soft, pale golden garlic cloves. The aroma is intoxicating, a blend of the oceanic scent of the fish with the sweet, roasted undertones of the garlic confit.
To complete the dish, it’s drizzled with the garlic-infused oil from the confit, which acts as a bridge, melding the flavors while adding a glossy sheen. Freshly squeezed lime juice and chopped green onion provide a burst of freshness, cutting through the richness and offering a bright note to balance the dish.
I served this with coconut and callaloo rice for a vibrant and Caribbean-inspired twist.
What is kingfish?
Kingfish refers to several species of fish around the world, but in many contexts, particularly in the United States, it often refers to the King Mackerel (Scomberomorus cavalla) species. For instance, in Australia and New Zealand, “kingfish” usually refers to the Yellowtail Kingfish (Seriola lalandi). Always make sure to verify the exact species when buying or consuming kingfish, especially if you have dietary or ecological concerns.
King Mackerel is a medium-sized fish, typically silver in color with a streamlined body. This fish is found in the western Atlantic Ocean and the Gulf of Mexico. It prefers warm waters and is commonly found near the surface.
King Mackerel is a carnivorous predator that primarily feeds on smaller fish and squid. It’s popular for its firm texture and rich flavor. It’s often grilled, smoked, or made into ceviche. Due to its high oil content, it’s also suitable for various other cooking methods like frying or baking.
What is confit?
The term “confit” comes from the French word “confire,” which means “to preserve.” Traditionally, confit referred to meats that were cooked slowly in their own fat and then preserved in the same fat, but the term has expanded to include other items cooked and preserved in oil, like garlic. This method serves a dual purpose: cooking the food to develop deep flavors and preserving it for extended periods, the latter being especially useful in times before modern refrigeration.
While the preservation aspect of confit may be less vital today thanks to modern refrigeration, the method remains popular because of the unique and delicious flavors it imparts. For instance, the slow cooking process mellows the sharp, pungent bite of raw garlic, turning it into something sweet, rich, and deeply flavorful. The resultant garlic can be used in dishes where a more subtle garlic essence is desired.
When using or eating confit today, it’s often about appreciating the luxurious textures and flavors that this age-old method brings to the table rather than its preservative qualities.
Pan-Fried Kingfish Steak with Garlic Confit
2
servings20
minutes2
hours2
hours20
minutesAccompanied by a luxurious garlic confit, this dish presents a perfectly seared kingfish steak with a golden-brown crust that encapsulates its tender, juicy interior
Ingredients
- Garlic Confit
3 heads of garlic, cloves separated and peeled
3 cups extra virgin olive oil
1/4 teaspoon whole black peppercorns
1/2 teaspoon red chili flakes
- Pan-Fried Kingfish
2 kingfish steaks (1″-2″ thick)
2 tablespoons extra virgin olive oil
2 tablespoons butter
1/4 cup all-purpose flour
1 lime, juiced
1 tablespoon salt
1 tablespoon ground black pepper
Directions
- Garlic Confit
- Separate and peel the garlic cloves. This is a time consuming step, but it’s worth it.
To make it easier, soak your separated garlic cloves in water for 20 minutes before peeling. - Preheat your oven to 250°F.
- Place the peeled garlic cloves in a shallow, oven-safe dish.
I recommend a cast-iron skillet for even better flavor. - Pour enough oil into the skillet to completely cover the garlic cloves. Transfer it to the oven and let the garlic cook for 1 hour. The garlic should be soft and golden, but not browned. If the cloves start to brown, lower the oven temperature slightly.
- Once done, remove the dish from the oven and allow the garlic and oil to cool to room temperature. Transfer to a bowl or sterilized jar for long-term storage, leaving 2-3 tablespoons of oil in the skillet.
- Pan-Fried Kingfish
- Pat the kingfish steaks dry with paper towels. Season both sides with salt and pepper. Dust the steaks lightly with flour, shaking off any excess.
- Heat the same skillet used to cook the garlic confit, and with 2-3 tablespoons of reserved oil, over medium-high heat. Once shimmering, add the kingfish steaks. Let them cook undisturbed for 4-5 minutes to develop a sear.
- Add the butter and lime juice to the skillet. Using tongs, flip the kingfish steaks, and cook undisturbed for another 4-5 minutes. As it cooks, swirl the pan around gently to mix the oils and juices. Spoon this liquid over the top of the kingfish steaks as they finish cooking.
- Remove the kingfish steaks from the pan and allow them to rest briefly.
- Consider serving with a side dish like coconut and callaloo rice. Loading gallery media…
