Thursday, September 15, 2016

Pickled Kingfish

Have you ever heard of kingfish? I hadn't, particularly not as a fish you can buy at the grocery store. I learned that it's a type of mackerel, with a strong "fishy" taste, too strong for most consumers in South Florida. After checking our local stores and then making several phone calls, I finally found a market that could order it for me, and they did. Thank you, Joseph's Classic Market. While there, I also discovered that they carry green olives without pimiento, but that gave me the idea to check Whole Foods when we try this recipe again with shrimp.
Fortunately the rest of the ingredients were normal - onions, green peppers, garlic, olive oil, white wine vinegar, bay leaves, peppercords and salt, plus flour for dredging the kingfish steaks.
Wayne got to work!
Kingfish is similar to mackerel, another fish I doubt I've tried. After browning the fish, we would have been satisfied to eat it right then, but that was just the first step.
Slicing onions and green peppers was the next step, along with removing the bones in the fish.
The vegetables were cooked for a bit, combined with the olive and vinegar, and then layered with the fish and put in the refrigerator for a while (up to a week or ten days).
With just the two of us, the large pot lasted us over a week, and it was actually quite good, something I wouldn't have expected. It was also kind of neat being able to use a wedding gift (the clay pot) that usually sits in the cupboard!
Note: After eating all the fish, there were still some vegetables in the pot, so I looked for ways to use them up and find quite a few options. They were a great addition to both quesadillas and scrambled eggs!

You can also add picked onions/peppers to grilled cheese sandwiches, tacos, Cuban sandwiches, tuna or chicken salad, Asian noodle bowls or baked potatoes with sour cream. So many options!

One more option - use shrimp instead of kingfish!
You can also easily halve or third the recipe if you're not cooking for a crowd.

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