Kingklip comes off the deep-water lines along South Africa’s coast, and it has none of the fuss its price tag might suggest. This Grilled Kingklip recipe leans on a technique fishmongers have used for years: skin-side down first, pressed flat against a hot pan, so the fat under the skin renders and the whole fillet ends up properly crisp rather than steamed.
Once that skin has coloured, a spoon of garlic worked through Wilson’s Butter Flavoured Oil goes over the top, along with a scatter of parmesan, before the pan moves under the grill to finish.
Here’s how we put it together, from the sear to the wilted greens underneath.
Grilled Kingklip with Spring Greens
Ingredients
Method
- Preheat the oven grill to high.
- Pat the kingklip fillets completely dry and season both sides with salt and pepper.
- Heat 2 tbsp of Wilson's Butter Flavoured Oil in an ovenproof pan over medium-high heat. Lay the fillets in skin-side down and press gently for the first few seconds so the skin sits flat against the pan.
- Sear for 3-4 minutes, until the skin is golden and crisp, then flip the fillets over.
- Mix the remaining 2 tbsp Wilson's Butter Flavoured Oil with the crushed garlic and spoon it over the fillets. Scatter over the parmesan.
- Transfer the pan to the grill and cook for 4-5 minutes, until the top is golden and the fish flakes easily.
- Meanwhile, heat a splash of Wilson's Butter Flavoured Oil in a separate wide pan. Add the kale and cook for 2-3 minutes until it starts to soften, then add the spinach and wilt for a further minute.
- Season the greens and divide between plates. Top with the grilled kingklip and serve with lemon wedges.
Notes
We Use Butter Flavoured Oil
Fish this delicate needs an oil that carries flavour. Wilson’s Butter Flavoured Oil sears the skin in the pan first, then carries the garlic through the spoon-over that goes on right before the fish goes under the grill.
It behaves like ghee without needing to be clarified first, browning cleanly at pan temperature and giving the parmesan something to cling to as it melts.
The same bottle finishes the greens underneath, so one oil does the whole plate.
Our Tips
Dry the skin properly. Pat each fillet with paper towel before it touches the pan, since any surface moisture stops it from crisping.
Press the fillet flat. A gentle press with a spatula for the first few seconds keeps the skin in full contact with the pan.
Watch the grill closely. Parmesan browns fast under high heat, so check it after three minutes rather than walking away.
Wilt the greens last. Kale and spinach only need a few minutes, so start them once the fish is already under the grill.
Use an ovenproof pan. Moving straight from stove to grill in the same pan means one less dish and no lost heat.
Buy kingklip thick-cut. A fillet under 2cm dries out before the top has a chance to colour properly.
How We Serve It
The kingklip sits straight on top of the wilted kale and spinach, with the pan juices spooned over both. A wedge of lemon on the side is really all it needs.
If the table wants more, a side of grilled asparagus or baby marrow fits the same spring plate without duplicating what’s already on it.
Crusty bread on the side picks up whatever’s left in the pan once the fish is gone.
More Ways to Use Butter Flavoured Oil
Once the bottle of Wilson’s Butter Flavoured Oil is open, it earns its keep well beyond a fish pan.
For a proper malva pudding — it goes into both the sponge and the sauce in our Malva Pudding with Brandy Sauce.
For a lekker leftover fix — it builds the roux in our Leftover Boerewors Mac ‘n Cheese.
For a family lasagna — it’s the base of the white sauce in our Easy Lasagna.
For popcorn and roasted veg — a straight drizzle does the job with none of the mess of melting real butter, an idea covered in more depth in our piece on flavoured oils.
The Good Stuff About Butter Flavoured Oil
Wilson’s Butter Flavoured Oil is a blend of extra virgin olive oil and canola oil, carrying a butter character through the oil itself rather than relying on dairy. That means it browns at pan temperature the way clarified butter does, without the risk of burning that plain butter carries at high heat.
250ml / 500ml / 1L
Bottle Sizes
6x250ml / 12x500ml
Case Options
Halaal & Kosher, Vegan & Vegetarian
Suitable For
2 Years Unopened
Shelf Life
Ways to Change It Up
Swap the fish. Hake or yellowtail both sear and grill the same way if kingklip isn’t at the counter.
Use only spinach. Kale holds its shape longer, but a double batch of spinach wilts down just as well.
Add chilli flakes. A pinch stirred into the garlic and oil mix brings a bit of heat against the parmesan.
Go dairy-free. Leave the parmesan out and finish with a squeeze of lemon and extra herbs instead.
Fire it up outdoors. The same fillets sear well in a cast-iron pan set directly on the braai grid.
Questions You Might Have
What’s the best way to get crispy skin on kingklip?
Start with a completely dry fillet and a hot pan, then press it flat skin-side down for the first few seconds so the whole surface makes contact.
Can I use frozen kingklip?
Yes, as long as it’s fully thawed and patted dry first. Any leftover moisture will stop the skin from crisping properly.
What can I use instead of kale?
Baby spinach on its own works well, or Swiss chard if that’s what’s fresh at the greengrocer.
Can I make this ahead of time?
The garlic and oil mixture can be made a few hours ahead, but the fish itself is best seared and grilled just before serving.
Why do you sear the skin before the grill?
A hot pan gets the skin crisp in a way the grill alone can’t, since it browns from direct contact rather than radiant heat.
What should I serve with grilled kingklip?
The spring greens underneath are enough on their own, though asparagus or grilled baby marrow both work as an extra side.
Where can I buy Wilson’s Butter Flavoured Oil?
It’s available to order directly from oliveoil.co.za and at leading retailers across South Africa.
Ready to Make This?
Get the bottle that crisps the skin and carries the garlic and parmesan on top.
More From Our Kitchen
Fish Traybake — Snoek on the Braai — Spring Green Salad — All Recipes
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