This Chermoula Kingfish Steak Recipe brings the bold flavours of Morocco to fresh New Zealand seafood. Chermoula, a traditional Moroccan spice blend with hints of lemon, paprika, and cumin, is the perfect complement to kingfish. Paired with a smooth kumara purée, this dish is a balance of earthy spices and fresh, local ingredients. It’s an easy, delicious way to elevate your fish dish, whether grilled on the BBQ or seared in a pan.
Ingredients
- 2 kingfish steaks
- 3 tbsp Chermoula Spice (Alexandra’s brand or similar)
- 3 tbsp hot water
- 2 tbsp olive oil
- 1 tbso avocado oil
- 2 tbsp lemon juice
- 2 large purple kumara, peeled and cubed
- 2 cloves garlic, peeled
- 1 lemon (juiced)
- 1 Salt & pepper to taste
Instructions
- Prepare the Chermoula Marinade: In a bowl, mix the Chermoula Spice with hot water and let it sit for 15 minutes to allow the spices to develop. Once ready, stir in the olive oil and lemon juice to create a paste.
- Marinate the Kingfish: Coat the kingfish steaks evenly with the Chermoula paste. Place in the fridge to marinate for 30 minutes.
- Cook the Kumara Purée: While the kingfish is marinating, boil the purple kumara and garlic in a pot of salted water until soft, about 15–20 minutes. Drain the kumara and transfer it, along with the garlic, to a food processor. Add the avocado oil and blitz until smooth. Season with salt, pepper, and a squeeze of lemon juice to taste.
- Cook the Kingfish: Heat a BBQ grill or pan over medium-high heat. Cook the marinated kingfish steaks for 3–4 minutes per side, depending on the thickness, until cooked through and golden.
- Serve: Plate the kingfish alongside a generous serving of kumara purée. Finish with a squeeze of fresh lemon juice on top.
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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.
