Grilled Kingklip with Sauce Vierge

A healthy and balanced meal, this beautiful piece of grilled fish can be served with a side salad or roasted vegetables. Rather than the usual garlic & butter, a Sauce Vierge is a delicious addition to your grilled kingklip. What is Sauce Vierge?  Basically, it is a Mediterranean salsa, which gets a dose of depth with the addition of anchovy fillets and fresh herbs.  Traditionally, Sauce Vierge is a combination of fresh green herbs, olive oil, tomato and anchovies but this recipe uses a mix of fresh herbs with capers and sundried tomatoes.

Share

Cooking Methods

  • Grilling

Serves

2

Prep Time

20 minutes

Cooking Time

8 minutes

Ingredients

  • 4 fresh Kingklip fillets
  • 30ml (2 Tbsp) butter

Sauce Vierge:

  • 60ml Food Lover’s Signature extra virgin olive oil
  • Juice of half a lemon
  • 60g butter
  • Handful of basil leaves, chopped
  • Handful of chives, chopped
  • Handful of dill, chopped
  • 200g cherry tomatoes, diced
  • 100g Food Lover’s green olives, pitted and chopped
  • 60ml (¼ cup) capers, chopped
  • 30ml (1 Tbsp) Campagna sundried tomatoes, chopped
  • 5ml (1 tsp) lemon zest

Directions

  1. Preheat the oven to 220°C.
  2. Heat the lemon juice in a pan and add the olive oil and butter.
  3. Bring to a gentle simmer, and then turn the heat to low. Add the herbs, tomatoes, olives, capers and lemon zest. Stir through the mixture until heated through. Remove from stovetop and set aside.
  4. To prepare the kingklip; season with salt and freshly-ground black pepper. Pan fry it briefly on both sides in butter, on a high heat.
  5. Place the pan in the oven for 4 minutes, remove and serve immediatly topped with the sauce vierge and micro herbs.
  6. Preheat the oven to 220°C.
  7. Heat the lemon juice in a pan and add the olive oil and butter.
  8. Bring to a gentle simmer, and then turn the heat to low. Add the herbs, tomatoes, olives, capers and lemon zest. Stir through the mixture until heated through. Remove from stovetop and set aside.
  9. To prepare the kingklip; season with salt and freshly-ground black pepper. Pan fry it briefly on both sides in butter, on a high heat.
  10. Place the pan in the oven for 4 minutes, remove and serve immediately. Top with the sauce vierge and micro herbs.

Notes

Can I use another fish instead of kingklip?

Yes, of course! You can pair a sauce Vierge with any fish you like, we recommend a white flesh fish like hake, cob, yellowtail or pangasius.

Need some tips on cooking seafood or fish? 

Try our top tips and tricks for your seafood cook-up.

Looking for more seafood recipes?

Dive into some delicious tried and tested seafood recipes. Click here.