How to Grill Kingklip

Two Methods:Direct GrillingFoil Packet Grilling

Kingklip is an edible species of cusk eel. It has dense flesh, so fillets of kingklip can withstand the heat of a grill without falling apart. Thick fillets can usually be grilled over direct heat, but thinner fillets are best prepared in foil packets.


Direct Grilling

Makes 4 to 6 servings

  • 2 lb (900 g) kingklip fillet
  • 1/4 cup (60 ml) olive oil or melted margarine
  • 1 tsp (5 ml) salt
  • 1/2 tsp (2.5 ml) ground black pepper
  • 1/4 tsp (1.25 ml) garlic powder
  • 3 to 4 Tbsp (45 to 60 ml) lemon juice

Foil Packet Grilling

Makes 4 to 6 servings

  • 2 lb (900 g) kingklip fillet
  • 4 to 5 garlic cloves, minced
  • 1/2 tsp (2.5 ml) jalapeno pepper, minced
  • 2 tsp (10 ml) ground black pepper
  • 3 Tbsp (45 ml) olive oil
  • 3 Tbsp (45 ml) lemon juice
  • 1 tsp (5 ml) dried oregano
  • 1 tsp (5 ml) dried basil
  • 1 tsp (5 ml) salt

Method 1
Direct Grilling

Prepare the Grill

  1. Image titled Grill Kingklip Step 1
    Preheat the grill to a high temperature. No matter what type of grill you use, it should be preheated to as hot a temperature as you can preheat it to.
    • Heating the grill to high heat will allow you to immediately sear the flesh of the kingklip. This makes it harder for the fish to stick to the grate.
    • If using a gas or electric grill, turn all of the burners on high and let them heat up for several minutes.
    • If using a charcoal grill, pour a large, even pile of coals into the grill and light them on fire. When the flames die down and no longer flick above the grill grate, the coals should be ready.
  2. Image titled Grill Kingklip Step 2
    Clean the grill. When cooking kingklip directly on top of the grill, it is vital that you start with a clean grate to prevent the flesh from sticking.
    • Ideally, the grill grate should be clean before you start cooking.
    • If the grate is not clean, however, cover the grill for five minutes while the fire is its hottest. Open the grill and use a flame-resistant grill brush to brush away any residue on the top of the grate.[1]
  3. Image titled Grill Kingklip Step 3
    Oil the grill grate. Once the flames die down, dip a clean cloth into vegetable oil or olive oil and evenly wipe the oil over the grate.
    • Use an oven mitt or glove to protect your hands from the heat as you oil the grate. You could also hold the cloth with tongs as you work with it.
    • Nonstick cooking spray can be applied, as well, but it is recommended that you apply spray products to the grill grate before you light any fire.

Grill the Kingklip

  1. Image titled Grill Kingklip Step 4
    Coat the fish with olive oil. Place the entire kingklip fillet on a sheet of foil or parchment paper. Use your hands to massage the olive oil into the flesh of the fish.
    • When direct grilling kingklip, you may have more success if you cook a large fillet instead of cooking individually portioned cuts of fillet.
    • Melted margarine can be used instead of olive oil, if desired.
  2. Image titled Grill Kingklip Step 5
    Sprinkle with salt, pepper, and garlic powder. Sprinkle both sides of the fillet with these three seasonings.[2]
    • Try to spread the seasonings evenly across the full length of the fish.
  3. Image titled Grill Kingklip Step 6
    Place the kingklip on the prepared grill. Set the fillet, skin side down, above the hottest part of the flame.[3]
    • Placing the fillet directly over the hottest part of the flame will cause the heat to quickly sear the flesh, thereby locking in the juices and making it more difficult for the flesh to flake.
  4. Image titled Grill Kingklip Step 7
    Reduce the heat. After grilling the kingklip for 1 or 2 minutes, turn the burners down to a medium heat setting.
    • When using a charcoal grill, carefully slide the fish over to an area of the grill receiving less direct heat.
    • Kingklip, like most types of fish, can quickly overcook when grilled over high heat. For that reason, it is best to do most of the cooking over medium heat.
  5. Image titled Grill Kingklip Step 8
    Flip the fish once. Monitor the bottom of the kingklip fillet. Once it starts to look opaque, flip the fillet onto its other side.
    • This should usually be done after 10 minutes.
    • Use a wide spatula with a thin, tapered edge for best results.
    • Note that this is the only time you should flip the fish throughout the entire cooking process.
  6. Image titled Grill Kingklip Step 9
    Cook until done. Grill the fish for another 10 minutes before removing it from the grill.
    • To test for doneness, use a fork to flake off a small section in the middle of the fillet. The flesh in the center should be easy to flake away and should appear mostly opaque with just a hint of translucence.
    • You could use a thermometer to check for doneness, too. Kingklip is ready to pull off the grill once it reaches an internal temperature of 130 to 135 degrees Fahrenheit (54 to 57 degrees Celsius).
  7. Image titled Grill Kingklip Step 10
    Drizzle with lemon juice. Allow the kingklip to rest for 5 minutes, then drizzle the surface evenly with lemon juice.
    • The internal temperature of the fish should continue to climb as it rests. Kingklip is ready to enjoy once it is 140 degrees Fahrenheit (60 degrees Celsius).
  8. Image titled Grill Kingklip Step 11
    Divide and serve. Use the edge of a spatula or a kitchen knife to divide the kingklip fillet into four to six even portions.
    • Once divided, the kingklip is ready to serve and enjoy.

Method 2
Foil Packet Grilling

Marinate the Fish and Prepare the Grill

  1. Image titled Grill Kingklip Step 12
    Combine the marinade ingredients. Combine the garlic, jalapeno, black pepper, olive oil, lemon juice, oregano, basil, and salt in a small dish, whisking well to combine.[4]
  2. Image titled Grill Kingklip Step 13
    Divide the kingklip fillet into serving portions. Divide the fillet into four to six equal portions, depending on how many servings you want the fish to make.
    • Use a sharp serrated kitchen knife to divide the fillet.
    • For this method, preserving the delicate flesh is not an issue, so you can cook smaller portions without worrying about the fish falling apart on the grill. Smaller portions will also cook quicker.
  3. Image titled Grill Kingklip Step 14
    Marinate the fish for a minimum of 30 minutes. Place the fish in the marinade. Turn to coat all sides, then refrigerate both the fish and marinade for 30 minutes to 2 hours.
    • Keep the kingklip in either a non-reactive glass dish or a resealable plastic bag as it marinates. Do not use a metal baking dish.
  4. Image titled Grill Kingklip Step 15
    Preheat the grill. When the fish is almost done marinating, preheat your grill the a medium-low or medium temperature.
    • Set the burners on a gas or electric grill to a medium heat.
    • Light a moderate pile of coals when using a charcoal grill. Wait until ash begins to form on the coals before proceeding.
    • A medium-low to medium heat setting is ideal when using foil packets. Kingklip and other fish can overcook quickly, but using a moderate heat level can reduce this risk.[5]
    • Since the fish will not come into direct contact with the grill grate, you do not need to worry about scraping the grate clean or coating it with oil.

Grill the Kingklip

  1. Image titled Grill Kingklip Step 16
    Wrap each fillet in foil. Remove the kingklip fillets from the marinade and wrap each fillet separately in separate sheets of aluminum foil.
    • Discard the remaining marinade.
    • To wrap each fillet:[6]
      • Spread out a sheet of aluminum foil large enough to wrap around the fish two full times.
      • Center the fillet over this piece of foil.
      • Fold the top and bottom edges of the foil toward the center of the fillet.
      • Bring the left and right edges of the foil together over the fillet. Bend them together, folding them several times, to create a tight seal.
  2. Image titled Grill Kingklip Step 17
    Place the foil packet on the grill. Set the foil packets over direct heat on your preheated grill.
    • The seam side of each packet should face upward. At no time during the cooking process should the seam face down into the grate.
  3. Image titled Grill Kingklip Step 18
    Cook for 10 to 20 minutes. Grill the packets over direct heat until the fish is done. Thin fillets should be done in 10 minutes, but thicker fillets may require up to 20 minutes.
    • Use tongs to reposition the foil packets as needed while they cook.
    • You may need to open one of the foil packets to check one of the fillets for doneness before pulling them all off the grill. When done, the center should flake easily with a fork and appear mostly opaque. The internal temperature should also be between 130 and 135 degrees Fahrenheit (54 to 57 degrees Celsius).
  4. Image titled Grill Kingklip Step 19
    Let rest. Allow the kingklip packets to rest off the heat for 5 to 10 minutes.
    • Check the internal temperature again after letting the fish rest. The kingklip should have continued cooking off the heat to a temperature of 140 degrees Fahrenheit (60 degrees Celsius).
  5. Image titled Grill Kingklip Step 20
    Open the packets and serve. Open each of the packets after allowing the kingklip to rest. Serve immediately.
    • Be careful as you open each packet. Steam should have built up inside of the packet, and if you aren't careful, it could burn you as it bursts out.

Things You'll Need

Direct Grilling

  • Grill
  • Heat-resistant grill brush
  • Clean cloth or paper towel
  • Tongs
  • Grill oil or nonstick spray
  • Wide spatula with a thin, tapered edge
  • Fork
  • Meat thermometer
  • Knife
  • Serving dishes

Foil Packet Grilling

  • Nonreactive glass dish or large resealable plastic bag
  • Whisk
  • Serrated knife
  • Refrigerator
  • Grill
  • Aluminum foil
  • Tongs
  • Meat thermometer
  • Fork
  • Serving dishes

Article Info

Categories: Fish and Seafood