This mouth-watering pan-fried recipe is crispy on the top and soft in the centre. It’s by Chef Mark Olive, an ambassador for the Aquaculture Stewardship Council, a non-profit organisation that encourages responsible seafood eating and supports local producers
Pan-fried kingfish in cream sauce
- 1 cup white rice
- ½ tsp turmeric powder
- 10 strands saffron
- 250 g Kingfish fillet
- 50 g butter
- ½ cup plain flour
- 6 green grapes
- 10 g butter
- ½ cup thickened cream
- Lemon myrtle
- ½ cup white wine
- Lemon wedge
- Place 3 cups of water in a saucepan to boil, and add the rice, turmeric and saffron. Simmer until the rice has absorbed all the water. Press rice into mould (optional) and set aside.
- Coat the kingfish fillet with a dusting of flour.
- Melt butter in a shallow saucepan until it begins to bubble. Add the fillet presentation side first.
- Cook until golden brown, then turn and cook for a further minute.
- Transfer to an oven tray and place in an oven preheated to 180°C for 5-10 minutes while you prepare the white wine sauce.
- Heat butter in a saucepan, add the thickened cream and simmer until it starts to reduce.
- Add the white wine and reduce it by half.
- Just before serving, add a pinch of salt and pepper, lemon myrtle and the juice of the lemon wedge.
- To serve, turn out rice onto a heated plate. Place the kingfish fillet on the plate, cover it with sauce and garnish with grapes.