2 (6 oz. each) chunks of yellowtail kingfish,
2 Tbsp. coconut oil,
1 carrot cut to 1-inch chunks,
2 sweet potatos cut to 1/2-inch rings,
1 red bell pepper, cut to strips,
1/2 cup diced fresh pineapple,
1 medium-size onion, diced,
6 garlic cloves,
2 sprigs fresh cilantro,
sea salt to taste.
Recipe: Start by heating the coconut oil in a large pan and saute the onion and garlic for 2-3 minutes. Add the vegetables and pineapple and saute for another 5-6 minutes or until lightly caramelized. Add the kingfish to the pan with the skin down first and sear it on all sides. Transfer everything in a baking dish, season with sea salt and cook it in a preheated oven at 400 F for about 20 minutes or until the vegetables are cooked. Serve baked kingfish with fresh cilantro on top or a few thin slices of tomato for decoration. Cooking tip: This recipe is really very simple and doesn't need any spices to make it so good. The freshness of all the ingredients and the natural flavor of the kingfish, coconut oil and pineapple are enough to make this dish a memorable one. The only fresh herb I am using in this recipe is cilantro and it is mainly for decoration.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.