This Kingklip, a fish from cusk eel family similar to grouper, is prepared simply on a grill and served with the fragrant orange-scented barley pilaf, refreshing pineapple salsa, and flavorful cumin-paprika cream sauce. The smoky cumin-paprika cream sauce really makes this dish shine, pairing wonderfully with both the fish and the barley pilaf. This sauce is also very versatile and could be used with any kind of seafood, meat, poultry or even pasta dishes.
Ingredients:
orange-scented barley pilaf
2 tablespoon butter
1/2 onion, finely chopped
1/2 cup pearl barley
Salt, pepper to taste
1 2/3 cup stock
1 teaspoon orange zest
pineapple salsa
1/2 cup pineapple, small chunks
2 tablespoons cilantro, chopped
1 green onion, chopped
1/2 teaspoon fresh ginger, minced
1 tablespoon extra virgin olive oil
Salt, pepper to taste
cumin-paprika cream
2 tablespoon butter
1/2 onion, chopped
1/2 teaspoon sweet paprika
1 teaspoon cumin
1/4 teaspoon red chile flakes
1 tomato, peeled, chopped
2/3 cup cream
Salt, pepper to taste
grilled Kingklip
2 Kingklip fish fillets
Salt, pepper to taste
Oil
Directions:
orange-scented barley pilaf
Melt butter in a medium-size saucepan. Add onion and sauté until the onions are translucent. Add barley and cook for a few minutes, stirring. Add stock, season with salt and pepper to taste. Bring to boil. Then reduce the heat to low, and simmer until barley is tender, about 30-35 minutes. Remove from heat, stir in orange zest, cover and let it stand for at least 10 minutes.
pineapple salsa
In a small bowl, combine pineapple, cilantro, green onions, ginger, and extra virgin olive oil. Season with salt and pepper and refrigerate until ready to serve.
cumin-paprika cream
Melt butter in a skillet. Add onion and sauté until the onions are translucent. Add paprika, cumin, and red chile flakes. Cook for a minute, stirring. Add tomato, and cook for another few minutes. Pour cream over, season with salt and pepper to taste. Bring to boil, then simmer for a few minutes. Blend with an immersion blender until smooth and strain. Keep warm until ready to serve.
grilled Kingklip
Lightly brush Kingklip fillets with oil and sprinkle with salt and pepper. Grill for a few minutes on each side.
to assemble:
Serve Kingklip atop orange-scented barley pilaf, pour the cumin-paprika sauce over, and top with pineapple salsa.
I am away on a spring break vacation this week and will respond to comments when I return. Thank you all for your feedback!
