This Moroccan Kingfish recipe is packed with flavour and combines fresh kingfish chunks marinated in Moroccan spices with sautéed shallots, carrots, spinach, and walnuts. The smoked paprika and ginger bring warmth, while the crushed walnuts add texture. It’s a quick, satisfying meal perfect for lunch or dinner, and it pairs well with brown rice and a fresh salad.
Ingredients
- 200 g kingfish, cut into chunks
- 1 tsp crushed ginger
- 2 tsp tsp crushed garlic
- 1/2 tsp smoked paprika
- 2 tsp Moroccan spice mix (Masterfoods or similar)
- 3 tbsp olive oil
- 2 shallots, sliced
- 2 carrots, sliced
- 2 large handfuls of spinach
- 2 tbsp crushed walnuts
- 1 cup cooked brown rice for service
- 1 tbsp fresh coriander, chopped (for garnish)
- 1 tsp chilli flakes (for garnish)
- 1 lemon wedge
Instructions
- Marinate the Kingfish: In a bowl, combine the kingfish chunks with crushed ginger, garlic, smoked paprika, Moroccan spice mix, and olive oil. Marinate for 30 minutes in the fridge.
- Cook the Vegetables: Heat olive oil in a frying pan over medium heat. Add the sliced shallots and carrots, cooking for 5 minutes until soft and fragrant.
- Add the Kingfish: Add the marinated kingfish to the pan and fry for 1-2 minutes until the fish starts to cook through.
- Add Spinach and Walnuts: Stir in the spinach and crushed walnuts. Fry until the spinach wilts and the fish is fully cooked, about 2-3 minutes.
- Serve: Serve the Moroccan Kingfish over brown rice. Top with fresh coriander and chilli flakes, and add a side salad or fried courgettes if desired. Hit it with a squeeze of lemon juice.
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Hi, I’m Tim Kavermann, the founder of Eat What You Kill (EWYK) and The Brave and The Wild (TBATW). I’m a brand strategist, designer, and photographer from Auckland, New Zealand. Throughout my journey, I’ve navigated the highs and lows of mental health and, in my 30s, discovered a passion for sourcing wild food, particularly through spearfishing—an ongoing challenge that continually pushes me outside my comfort zone. After years of building brands for others, I’m now channeling my experience and passion into EWYK and TBATW. By sharing my experiences and learnings, I hope to inspire and offer a space for others to openly embrace and share their own journeys.
