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AncientGrains63
AncientGrains63
  • 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

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