Today we are making freshly caught, baked Kingfish with a pepper jelly glaze. If you’ve read any of my posts you know that I am all about flavor with as little effort as possible. This meal is simple, easy, and delicious. The preparation time is less than 30 minutes.
Kingfish can mean different things to different people depending on which part of the world you live. Here in Florida, Kingfish is a popular fish from the mackerel family also referred to as King Mackerel. They are a long, slender and strong fish that can reach 6 feet long.
- Kingfish filets
- Everglades Chicken and Fish Seasoning – we use this on many different types of fish. Simply put, it’s a wonderful seasoning for fish.
- Pepper Jelly – today I am using One Screw Loose Blue Chip Bourbon Pepper Jelly Rub
1. Preheat oven to 450 degrees.
2. Rinse the fish under cold water and then pat dry with paper towels.
3. Coat a broiling tray with cooking spray or olive oil. I like to use cooking spray because there it’s easy and no mess.
4. There is skin on one side of my Kingfish. You want to place the skin side down on your broiling tray. Don’t worry about removing the skin prior to baking. Especially for Kingfish, the skin is a bit difficult to remove (prior to cooking) without cutting it off. After the fish is baked, the skin will easily separate from the fish as you are eating.
5. Sprinkle the Everglades Chicken and Fish Season liberally on the filets.
6. Bake for approximately 10-14 minutes, or until done. With some ovens this can happen a minute or two early. During the last 4 minutes, spread your pepper jelly of choice across the top of the filets.
Remove from the oven. I served this with some pasta mixed with fresh tomatoes and basil, beets and then added a garnish of Chow Chow Relish on top of the Kingfish with pepper jelly glaze. It’s just that easy!