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AncientGrains63
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  • A skin-on kingfish fillet pan-seared to a deep golden brown, resting on a Provençal sauce with Kalamata olives and capers, served alongside roasted skin-on potato wedges and a lemon wedge on a speckled ceramic plate.
    Recipes

    GEOFF’s Pan-Seared Kingfish, Silver Trevally, Blue Eye Trevalla, Barramundi or Murray Cod…

    ByAncientGrains63 12/05/202605/07/2026

    ⏱️ Enjoy with your favourite beverage | 5 min readThe teppanyaki plate changed how I cook fish at home. The flat surface distributes heat evenly across the whole fillet, and combined with a chef’s press held down for the full cook, the skin stays in continuous contact and renders rather than steams. There are two other reasons I come back to the teppanyaki plate…

    Read More GEOFF’s Pan-Seared Kingfish, Silver Trevally, Blue Eye Trevalla, Barramundi or Murray Cod…Continue

  • Skin-on trevally fillet pan-seared to a crisp golden finish, served on a dark oxidised ceramic plate over a Provençal sauce of kalamata olives and slow-cooked tomato.
    Recipes

    GEOFF’S Provençal Sauce for Pan-Seared Fish…

    ByAncientGrains63 10/05/202604/07/2026

    ⏱️ Enjoy with your favourite beverage | 5 min readThis is the sauce I make when I want something that works with the fat in kingfish rather than against it. The anchovy is the decision – three fillets pressed into the oil until they dissolve completely, shifting the base from sharp to savoury before anything else goes in. The fish stock cubes do the…

    Read More GEOFF’S Provençal Sauce for Pan-Seared Fish…Continue

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