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Butter-fried Kingfish

We may source the highest quality fish from our own waters. We are talking about ‘Kingfish Dutch Yellowtail’.

Kingfish, also known as Hiramasa, is often imported from Japan and Australia, but this Dutch Yellowtail is farmed on land in waters from the Eastern Scheldt in Zeeland.

 

Tip: "Combine with (pre-cooked, drained) pasta. Heat some garlic in the butter left over after frying the fish. Add the pasta, along with some chopped parsley (set a little aside) and rosemary. Toss the pasta and herbs together. Transfer to a serving dish and serve the fish and pasta at the table with some lemon wedges and a bit of the remaining parsley."

Ingredients

2units.itemsbelly of Kingfish Dutch Yellowtail
Salt and pepper
30gButter

Preparation

  1. Pat the fish dry.
  2. Season the fish on both sides with salt and pepper.
  3. Heat the butter in a large frying pan over medium heat.
  4. Let the fish cook for 4 minutes. Move the fish gently in the pan from time to time to prevent it from sticking.
  5. Carefully turn the fish over with a spatula and cook for another 3 minutes, basting the top with the butter.