If you are craving a meaty fish steak but are tired of eating tuna or salmon, kingfish is a good alternative. Kingfish are ocean fish that are related to the Spanish mackerel. In the United States, kingfish are fished off the coasts of California and in the Gulf of Mexico. Like other large, slightly oily fish, kingfish can be grilled, broiled or poached with satisfying results. The thick steaks stand up well to high heat as well as simmering.
Preheat the grill to medium-high, or 400 degrees Fahrenheit. Brush olive oil on the grill grates to prevent the kingfish from sticking.
Brush the kingfish with the rest of the olive oil and season the steaks with salt and pepper to taste.
Place the kingfish steaks on the grill and cook them for eight minutes on each side, or until the kingfish is cooked all the way through.
Take the kingfish fillets off the grill and allow them to rest five minutes before you serve them. The resting time allows the kingfish fillets to reabsorb some of the hot juices, which will make the kingfish fillets more juicy as well as prevent them from falling apart when you serve them.