2 Kingfish Steaks

4 tablespoons of Olive Oil

½ teaspoon of Coarse Sea Salt

¼ teaspoon of freshly ground black pepper

½ 8 oz. can of beer of your choice


Lightly grease the bottom of a Dutch oven with one tablespoon of Olive Oil.  Use the remaining 3 tablespoons of Olive Oil to brush over both sides of both Kingfish steaks.  Sprinkle both sides of each steak with salt and pepper. Place the Dutch oven on the stovetop over medium heat until the oil has just about reached its smoking point.  Lay the Kingfish steaks in the Dutch oven, side by side, but at least 1.5 inches apart. Allow both sides of the steak to sear about 1 minute on each side. Add the beer and put the lid on the Dutch oven.  After 7 minutes, turn the Kingfish steak and recover, allowing to cook an additional 5-7 minutes. The flesh of the fish will become translucent, and firm. You will know the Kingfish steak is done when it flakes after you stick a fork into it.  For a good fish and chips combo, throw a few thick slices of Red or Yukon gold potatoes around the Kingfish steak, right before you add the beer. ENJOY!