King fish has a dry grainy flesh but is delicious when cooked right. Following are some of my ways:

Marinate cut up fillets in lemon juice and Louisiana Hot Sauce for 2 to 24 hours (use a lot of hot sauce as when fried will not taste hot). Shake fish in corn meal and salt and pepper. Fry in clean hot oil. Serve with stir fry vegetables.

Wrap bacon slices around ball of fillets and salt and pepper (or seasoning salt). Brush with fresh oil 2 to 4 times while cooking. This keeps fish from being dry and makes smoke. Serve with beans, potatoes, salad, etc.

Dip fillets in egg wash and coat with bread or cracker crumbs, and salt and pepper and thyme. Put in baking dish and put butter on each fillet. Cover with mushroom soup diluted with 1/2 water. Bake for 30 minutes at 350 degrees. Cover with equal parts onion, bell pepper, celery. Bake, covered, for 20 more minutes at 350 degrees. Thick pieces bake better. Serve with vegetables.