Seared King Fish and Mustard Cream and Caper Sauce

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.

• Ready In: 20 mins
• Serves: 6

Ingredients

• 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)

Directions

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.