Grilled Kingfish with Caper Sauce

Mitch Tonks' piquant dressing is the perfect complement to this robust fish
By Mitch Tonks
Grilled Kingfish with Caper Sauce
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 2 x 180 g kingfish, (hiramasa) portions
  • 2 tbsp vegetable oil
  • 1 tbsp Dijon mustard
  • 3 tbsp olive oil
  • 1 tbsp white wine vinegar
  • 6 tinned anchovies
  • 1 bunches flat leaf parsley, finely chopped
  • 1 lemon, juice and zest
  • 1 red onion, finely diced
  • 1 tbsp salted capers, rinsed and chopped
  • 2 tbsp chopped cornichons
  • green salad, to serve


1. Preheat the oven to its highest tempreture.

2. Season the kingfish. Heat the vegetable oil in an oven-proof frying pan and cook the fish for 3 minutes on the flesh side. Turn over and finish roasting in the oven for 6-7 minutes.

3. Make the sauce by putting the mustard in a bowl and whisking in the olive oil and vinegar until it emulsifies.

4. Crush the anchovies to a coarse pulp. Mix them into sauce along with the parsley, lemon, red onion, capers and cornichons. Season to taste.

5. Serve the fish with the sauce and a green salad.

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