Likoni Kingfish Cutlets with Lentils


 Coastweek   Kenya

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Coastweek - - Likoni reader Mrs. Hannah Sorensen has kindly forwarded
this excellent recipe which she describes as 'the best way we know how
to prepare fresh kingfish purchased from fishermen off the beach'.


INGREDIENTS: (serves four):

  • four 200gm kingfish cutlets

  • 200gm brown lentils, washed

  • 750ml - one litre water

  • two table spoons olive oil

  • one red onion finely chopped

  • one tea spoon ground cumin

  • one tea spoon ground coriander

  • two tea spoons red wine vinegar

  • two tea spoons fresh lemon juice

  • one and a half table spoons extra virgin olive oil

  • one large tomato, seeded and finely chopped

  • quarter of a cup roughly chopped fresh flat leaf parsley

  • one third of a cup fresh coriander sprigs

  • flaked salt to taste



  1. Place the lentils and water into a bowl and stand for two hours.

  2. Drain and reserve two thirds of a cup of the liquid (water).

  3. Heat oil in a medium saucepan and lightly saut the onion for five minutes until tender add the lentils and reserved liquid.

  4. Cook uncovered over a medium heat for approximately 10-15 minutes or until the liquid is absorbed.

  5. Stir occasionally, cooked lentils should be slightly firm don't cook until 'mushy'.

  6. Add to the cooked lentils the cumin, coriander, vinegar, lemon juice and extra virgin olive oil. Stir to combine.

  7. Gently stir in the parsley, coriander and tomato, season to taste and keep warm while cooking the fish.

  8. Lightly brush the kingfish with olive oil and barbecue or pan fry over a medium heat for three to four minutes each side depending on the thickness.

To test cutlets are cooked place a knife into the flesh close to the centre bone - if it does not easily insert it may require a little longer cooking.

Serve fish with the warm lentil salad.

We are always interested in your opinions, suggestions, comments or 
contributions - If you have a favourite 'traditional' recipe that might go 
down well along the East African Coast, do send it in to us and we can 
share your pleasure and treasure with our readers around the world.






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