Yellowtail Kingfish is low in cholesterol, high in Vitamin B, high in Omega 3 and 6 and is highly nutritional. You will only be limited by your imagination when it comes to cooking with the sensational Yellowtail Kingfish.
Thanks to Ben Sharp for providing the following recipes.
Ben Sharp is a qualified Chef teaching VET Kitchen Operations at Samaritan College.
Ben has had 15 years experience in the hospitality industry being the Executive Chef at The Manse Restaurant until moving to Whyalla in 2003.
Students undertake studies in Commercial Cookery obtaining Certificate 2 in Kitchen Operations upon successful completion.
A real workplace environment is created with weddings for 150 guests, set degustation menus for wine clubs and outside events such as outback balls.
The course has been commended by the likes of Antonio Carluccio, Richard Fox and Bishop Eugene Hurley with the students performing at a very high commercial standard.
Samaritan College is pleased to be associated with Southern Star Aquaculture who provide Kingfish of the highest standard with consistency.
Kingfish with Tomato and Spanish Onion Salsa.
Jade Harkness and Ben Wilson
Samaritan College Year 12 Kitchen Operations

Vine Ripened Tomatoes
Chilli
Spanish Onion
Spring Onion
Capsicum
Coriander

 Kingfish
Sun dried tomato oil
Oil
Sea salt
Pepper
Cut tomatoes finely. Dice chilli, capsicum, spring onion and Spanish onion finely. Break coriander into fine pieces.

Season Kingfish with salt, pepper. Put oil in a saucepan. Turn on high.
Place Kingfish in saucepan presentation side down until cooked half way through and caramelised. Turn kingfish over until all cooked.

For presentation place 5 pieces of tomato in a circular form overlapping.
Place salsa on top of the tomatoes.

Put cooked kingfish on top of the tomatoes and drizzle sun dried tomato oil around the plate.
Kingfish Sashimi with Salsa and Sun Dried Tomato Oil.
Ingredients as above.
Cut kingfish in fine slices across the grain.

Arrange fanned on a plate.

Drizzle sun dried tomato over the sashimi and sprinkle with blanched sweet peas.

Dice Spanish onion, red capsicum, spring onion and tomato.

Season with salt, pepper, lime juice and olive oil.

Arrange on plate.

Serve with sticky balsamic.
Kingfish Tartare
Ingredients as above.
Fine dice spring onion, red capsicum, Spanish onion, tomato and Kingfish.

Mix and season with salt, pepper, limejuice and olive oil.

Arrange ingredients on a plate with caramelised balsamic.

Place spring onion curls on top.

 
Kingfish with aubergine, basil, tomato and olive oil
Selima Tullett, Chelsea Manuel  

8 basil leaves
2 medium sized tomatoes
40 stoned black olives
150g kingfish steak

 4 table spoons of olive oil
Salt and freshly grounded pepper
Tapenade
Aubergine caviar
Season the king fish in salt and pepper, heat olive oil in a pan and fry for 3 minutes on each side.
Place fish on plate, spread Tapenade over the fish, decorate with herbs, tomatoes, and aubergine caviar, shaping the latter into oval quenelles using a desert spoon.

Tapenade
250g black olives, stoned
50g anchovies
Capers, drained
1 ½ garlic cloves
2 table spoons of olive oil
Place the ingredients, apart from the oil in a blender for 5 minutes and then add the oil.
Aubergine caviar
1 medium eggplant
1 garlic clove
1 sprig of thyme and rosemary
1 bay leaf
100ml olive oil
Salt and pepper
  1. Cut eggplant in half and score on the inside in criss cross pattern.
  2. Chop up herbs and garlic finely
  3. Stuff with garlic and herbs. Pour over olive oil
  4. Wrap gently in aluminum foil and bake for 1 hour at 150 degrees
 
 
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