Pan Roasted Kingfish with Lemon, Caper and Crouton Butter Sauce

Kingfish a la grenobloise

A classic French combination given an Aussie twist by using kingfish. It makes a really quick but classy main course for lunch or dinner. The delicious hiramasa (farmed kingfish from South Australia) we now have is great because it means there is a year-round supply of an otherwise seasonal fish and that the kingfish are always of a consistent size.

Manu's French Kitchen - Kingfish


Manu’s French Kitchen: recipes by Manu Feildel, photography by Chris Chen, published by Penguin Lantern


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