Ingredients
- Kingfish steaks 4 (approx.150-200g each)
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 4 tbsp
- SpinneysFOOD Fine Sea Salt To taste
- SpinneysFOOD Black Pepper, freshly ground To taste
- Lemon 1
- Capers 1 tbsp
- Garlic clove 1
- Dijon mustard 1 tsp
- SpinneysFOOD Organic Chick Peas 1 x 400g tin
- SpinneysFOOD Organic Baby Spinach 80g
Nutrition (Per serving)
- Calories 459
- Fat 19.3g
- Saturates 2.9g
- Protein 45.9g
- Carbs 25.8g
- Sugars 0.6g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Grilled kingfish with lemon-caper vinaigrette
Seafood 20 Mins Prep · 10 Mins Cook
- Preheat the grill to a medium-high heat.
- Coat the kingfish steaks using 2 tbsp of olive oil and season well with salt and pepper.
- Juice ½ the lemon. Drain and chop the capers. Crush the garlic. In a small bowl, whisk together the lemon juice, olive oil, capers, garlic, Dijon mustard, salt and pepper to make the vinaigrette. Set aside.
- Place the steaks on the grill and cook for approx. 2-3 minutes per side, or until they reach your desired level of doneness. Cooking time may vary depending on the thickness of the steaks. Remove the steaks from the grill.
- Place the chickpeas in a shallow serving plate. Top with the grilled kingfish steaks. Drizzle over the vinaigrette and serve with the baby spinach and lemon wedges from the other ½ of lemon.