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Bob Hart’s Hiramasa (Yellowtail) Kingfish: Grilled Loin

Article image for Bob Hart’s Hiramasa (Yellowtail) Kingfish: Grilled Loin

HIRAMASA (YELLOWTAIL) KINGFISH: grilled loin

 

Make a fresh green marinade by blending, and pouring into a large, resealable plastic bag (I use a Hefty, available from Amazon US), the following:

 

  • 4 cloves fresh garlic, local if possible
  • 3 long, red chillies, seeds included
  • zest (finely grated) of 1 medium lemon
  • 1 cup flat-leaf parsley, chopped
  • 1/2 cup coriander leaves, chopped
  • 1/2 oregano leaves, chopped
  • sea salt and fresh black pepper to taste
  • EVOO – enough to thin this mixture to a thickish marinade

 

Add a large loin of kingfish, or up to two medium loins, to the marinade in the bag and marinate, sealed and refrigerated, for at least an hour.

 

Fire up a clean, oiled charcoal or gas grill to a tick over 200C. If you are using charcoal, add a modest amount (one small piece) of hickory before adding the fish – I start skin-side down – and dropping the lid.

 

Timing depends on the thickness of the fish but, as an example, a loin from a large, thick kingfish will cook to perfection in between 4 and 6 minutes a side. Place the fish on the grill at 45 degrees to the grill bars, flip after 2-3 minutes, flip again after another 2-3 minutes, this time moving through 90 degrees. Then repeat after 2-3 minutes, and lift off the grill after another 2-3 minutes. Rese, loosely tented, for at least another 3 minutes.

 

Serve the grilled fillet with either wasabi mayo (made with Best Food mayo laced with pre-made wasabi – the stuff in a tube) or, my favourite, wasabi mash (made by adding pre-made wasabi to a fine milk and butter mash made with desiree potatoes and a couple of garlic cloves, peeled, and then cooked and mashed with the potatoes. Remember to use only full-cream milk and unsalted, cultured butter – and plenty of both.

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