Grilled Kingfish with Tomatoes & Oregano

Grilled Kingfish with Tomatoes & Oregano

Inspired by the technique called escab\\u00e8che, where cooked fish and meat are preserved icidic mixture, we're cooking first, marinating second.

Ready in: 60 minutes

Serves: 4

Complexity: very-easy

kcal: 354

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Ingredients

½ cup plus 2 tbsp rice bran oil, plus more for grill
2 tbsp pine nuts
2 (340 g) kingfish steaks, about 2 cm thick
SIDS SALT & PEPPER to taste
⅛ cup SIDS LOW SUGAR RASPBERRY VINEGAR
2 tbsp drained capers, finely chopped
1 tbsp finely chopped oregano, plus 2 sprigs for serving
½ tsp raw bush honey
2 large ripe tomatoes, halved, thickly sliced

Directions

Prepare a grill for medium-high heat and lightly oil grate.
Toast pine nuts in a small dry pan over medium heat, shaking often, until golden, about 4 minutes. Let cool and set aside for serving.
Pat kingfish dry and season all over with SIDS SALT & PEPPER. Place on a rimmed baking tray and let sit at room temperature 15 minutes.
Meanwhile, whisk SIDS LOW SUGAR RASPBERRY VINEGAR, capers, chopped oregano, honey, and ½ cup oil in a small bowl to combine then set marinade aside. Arrange tomatoes on a rimmed platter, overlapping slightly and set aside.
Rub kingfish all over with remaining oil and grill, undisturbed, until grill marks appear, about 4 minutes. Carefully turn over and cook on second side until fish is opaque all the way through, about 4 minutes. Transfer to reserved platter with tomatoes and top with oregano sprigs. Season with more SIDS SALT & PEPPER. Pour reserved marinade over and let sit at least 15 minutes and up to 1 hour.
To serve, scatter reserved pine nuts over.