Pan-Seared Kingklip with Citrus & Fennel Salad

Delicate, golden-seared kingklip paired with a citrus-fennel salad — a bright coastal dish that captures the freshness of spring.

Drawing inspiration from South Africa’s sun-washed coastline, this dish pairs tender, pan-seared kingklip with a crisp fennel-and-orange salad tossed in a light vinaigrette. It’s simple, elegant, and designed for long lunches, where good food meets good company and a glass of chilled Sauvignon Blanc.

Pan-Seared Kingklip with Citrus & Fennel Salad

Ingredients (Serves 4)

• 4 fillets kingklip (150–180 g each), skin off

• 2 oranges, peeled and segmented

• 1 bulb fennel, thinly shaved

• 2 tbsp olive oil + extra for cooking

• 1 tbsp lemon juice

• 1 tsp Dijon mustard

• 1 tsp honey

• Salt & black pepper

• Microgreens or fennel fronds, to garnish

Method

1. Pat kingklip dry and season with salt and pepper.

2. Heat a non-stick pan with olive oil and sear fillets for 3–4 minutes per side until golden and just cooked through.

3. In a bowl, whisk olive oil, lemon juice, Dijon, and honey to make a vinaigrette.

4. Toss fennel and orange segments with the vinaigrette.

5. Plate the salad, top with kingklip, garnish with microgreens, and drizzle remaining dressing.

Serving Suggestion

Pair with a crisp white wine or citrus-infused sparkling water. For a gourmet touch, add a spoonful of avocado purée beneath each fillet for a velvety finish.

This recipe appears in Adventure Lifestyle Magazine — Spring Issue 2025, available to read here