Seared King Fish and Mustard Cream and Caper Sauce

Total Time
Prep 10 mins
Cook 10 mins

King Fish is a popular NZ game fish. Mostly cooked as steaks. I made this sauce up, as sometimes King Fish can be dry if not fresh enough. The sauce is also great with Tuna or Steak.

Ingredients Nutrition

  • 6 good sized king fish steaks
  • 4 cloves garlic
  • 2 teaspoons lemon pepper
  • 1 small lime
  • 1 teaspoon chicken stock powder
  • Sauce

  • 300 ml fresh cream
  • 3 cloves garlic
  • 1 teaspoon chicken stock powder
  • 1 medium red onion, diced finely
  • 1 heaped teaspoon lemon pepper
  • 2 teaspoons whole grain mustard
  • 1 heaping tablespoon capers
  • little olive oil (for frying)


  1. To prepare Sauce.
  2. Crush garlic and mix with chicken stock and lemon pepper.
  3. Fry onion, garlic, chicken stock and lemon pepper untill onion is clear and spices are fragrant.
  4. Pour in cream and simmer untill reduced and thick.
  5. Add capers and mustard and stir in lightly.
  6. To prepare King Fish Steaks.
  7. Crush garlic.
  8. Mix with lemon pepper, chicken stock and lime juice.
  9. Pat steaks dry with a paper towel.
  10. Rub garlic mixture into steaks and then sear on a hot grill or barbeque for 5 mins each side (Less if steak is less than 2cm thick).
  11. Lay out on a platter and pour creamy mustard sauce over the top.
  12. Serve hot with a side salad or vegetables.


Most Helpful

Excellent recipe for the fish & the sauce was also awesome. While in Florida, we were told by several people that the kingfish we caught would be extremely strong tasting & would need to be marinated... It was awesome without any marinating.... Sauce was great on several grilled types of fish!

trenasturges July 28, 2013

Salivates ... This looks absolutely wonderful!!! My tastebuds are craving fresh King fish and lime and ohhhh capers! My Great Grandfather used to delight in taking his Onetangi boarding house guests out fishing around Waiheke in the 40's and 50's I bet they caught loads of King Fish!

BluejeanBaby January 19, 2006

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