......when looking all over the internet for a recipe, i found that a lot of people say that this fish tastes nasty no matter what the preparation, whereas i think it turned out great.
I never minded the taste so much as the texture, but it ranks way down the list of my faves. Believe me, when I did a lot of offshore fishing, we fished for numerous other species before we'd break out the ribbon fish to nab a few Kings because we needed some meat to justify the fuel cost.
I am not very sensitive about such things but my family is. Got to where they would not eat kingfish at all. If the methods above (which I like) are not successful for you, here's what you do. Simmer the kingfish for 20 minutes in a half bottle of white wine with a few herbs of your choice thrown in. After cooling it down, flake it and use as a substitute for canned tuna in tuna salad or tuna sandwiches. Beats the heck out of tuna every time, and my family loved it.