Kingfish BBQ Cook Time
220°C (430°F) High Heat
3–4 min per side • Internal: 52–57°C (125–135°F)
Doneness Guide
| Level | Internal Temp | Cook Time | Result |
|---|---|---|---|
| Medium-Rare (recommended) | 52°C (125°F) | 2–3 min per side | Translucent centre. Best for sashimi-grade kingfish. |
| Medium | 57°C (135°F) | 3–4 min per side | Opaque, still moist. Good for thicker cuts. |
How to BBQ Kingfish
1
Cut kingfish into steaks or thick portions (2–3cm). Pat dry.
2
Brush with olive oil, season with salt, pepper, and a hint of chilli if desired.
3
Preheat BBQ to high heat — 220°C (430°F).
4
Sear for 3–4 minutes per side. Kingfish has a firm, meaty texture that handles heat well.
5
Remove when slightly translucent in the centre. Rest for 3–5 minutes.
Pro Tips
- Kingfish is one of Australia’s premium fish — treat it with respect and don’t overcook it.
- The belly section is fattier and more forgiving on the grill.
- A Japanese-inspired soy, mirin, and ginger glaze works brilliantly.
- Slice against the grain for serving — similar to how you’d treat a steak.
- Kingfish collars (the head section) are incredible slow-grilled — ask your fishmonger.
Resting Time
Rest for 3–5 minutes after removing from the BBQ. This allows juices to redistribute for a juicier result.
External Resources
- NSW Health — Food Safety — NSW Government safe cooking guidelines
- VIC Health — Food Safety — Victoria Government food safety information
- Meat & Livestock Australia — Australian meat cooking guides and cut information
- Weber Australia Blog — BBQ tips and techniques from Weber Australia
Frequently Asked Questions
How long to BBQ kingfish?
3–4 minutes per side over high heat (220°C/430°F) for medium-rare to medium.
Is kingfish good on the BBQ?
Outstanding. Yellowtail kingfish has a firm, meaty texture that grills beautifully — it’s one of Australia’s best BBQ fish.
What temperature for grilled kingfish?
52–57°C (125–135°F) internal. Keep it on the rarer side for the best texture.
Can you eat kingfish raw?
Yes, sashimi-grade kingfish is excellent raw. On the BBQ, medium-rare preserves that same buttery quality.