You can serve this dish with a side of extra fresh salad greens or steamed vegetables for a complete meal
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 10 minutes |
| Serves | 4 |
| Cuisine | Seafood |
| Diet | Other |
| Preparation | Moderate |
| Calories | 459 |
| Fat | 19.3g |
| Saturates | 2.9g |
| Protein | 45.9g |
| Carbs | 25.8g |
| Sugars | 0.6g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the grill to a medium-high heat.
Coat the kingfish steaks using 2 tbsp of olive oil and season well with salt and pepper.
Juice ½ the lemon. Drain and chop the capers. Crush the garlic. In a small bowl, whisk together the lemon juice, olive oil, capers, garlic, Dijon mustard, salt and pepper to make the vinaigrette. Set aside.
Place the steaks on the grill and cook for approx. 2-3 minutes per side, or until they reach your desired level of doneness. Cooking time may vary depending on the thickness of the steaks. Remove the steaks from the grill.
Place the chickpeas in a shallow serving plate. Top with the grilled kingfish steaks. Drizzle over the vinaigrette and serve with the baby spinach and lemon wedges from the other ½ of lemon.
