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Prepare the Chermoula Marinade: In a bowl, mix the Chermoula Spice with hot water and let it sit for 15 minutes to allow the spices to develop. Once ready, stir in the olive oil and lemon juice to create a paste.
Marinate the Kingfish: Coat the kingfish steaks evenly with the Chermoula paste. Place in the fridge to marinate for 30 minutes.
Cook the Kumara Purée: While the kingfish is marinating, boil the purple kumara and garlic in a pot of salted water until soft, about 15–20 minutes. Drain the kumara and transfer it, along with the garlic, to a food processor. Add the avocado oil and blitz until smooth. Season with salt, pepper, and a squeeze of lemon juice to taste.
Cook the Kingfish: Heat a BBQ grill or pan over medium-high heat. Cook the marinated kingfish steaks for 3–4 minutes per side, depending on the thickness, until cooked through and golden.
Serve: Plate the kingfish alongside a generous serving of kumara purée. Finish with a squeeze of fresh lemon juice on top.