North African Kingfish Steaks

Serves 4


1 cup Barker's Professional Chermoula Paste
vegetable oil spray
4 kingfish steaks, pat dry
1 lemon, cut in half
4 potatoes, scrubbed and sliced
handful green beans, tip trimmed, blanched and seasoned


Pour the Barker's Professional Chermoula Paste into a deep pan.

Coat the kingfish steaks in the paste and allow to 'marinate' for 30 minutes.

Drain the kingfish steaks and put to one side.

Coat the potato in the paste.

Spray the barbeque grill and cook the kingfish steak on one side, squeezing the lemon using the tines of a fork over the fish.

Flip the kingfish to cook the other side.

Stack a pile of potatoes next to the kingfish steak, spoon over a bundle of beans and any warmed chermoula paste left from cooking.

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