Spanish Mackerel Recipes
When the Spanish Mackerel are running in big schools, they are few other fish that as much fun to catch. With a fish this delicous, there are endless wonderful Spanish Mackerel recipes to prepare your catch. Below are a few of our favorites.
Down-Eastern Style Grilled Spanish Mackerel
Yield: 6 servings
- 1/4 cup olive oil
- 3 lemons, sliced
- 6 large Spanish Mackerel fillets
- Salt and ground pepper
1. Light grill and set it to medium heat, cover the surface of the grill with aluminum foil.
2. Rub both sides of the fillets with olive oil and place them skin side down onto the aluminum foil.
3. Sprinkle the fillets with salt and pepper, cover each completely with the lemon slices.
4. Grill until meat just begins to flake, do not flip fillets.
5. Serve immediately.
Spanish Mackerel with White Wine Sauce
Yield: 4 servings
- 2 cups white wine
- 3 TBSP wine vinegar
- 3 TBSP olive oil
- 2 onions, cut into thin slices
- 1 carrot, thinly sliced
- 1 clove garlic, minced
- 3/4 tsp dried thyme
- 1/2 tsp coriander seeds
- 8 peppercorns
- 8 parsley sprigs
- 2 bay leaves
- 1 1/2 tsp salt
- 2 pounds Spanish Mackerel fillets
- 1/4 tsp ground black pepper
1. In a medium stainless-steel saucepan, combine the wine, vinegar, oil, onions, carrot, garlic, thyme, coriander, peppercorns, parsley, bay leaves, and salt. Cover and bring to a boil. Reduce the heat to moderately low and cook for 10 minutes.
2. Oil a heavy flameproof 9-by-13-inch stainless-steel or enamel pan. Put the fish, skin-side down, in the pan in an even layer. Pour the hot wine broth on the fish, spread the vegetables over the fillets in an even layer, and sprinkle with the ground pepper. Cover with aluminum foil and bring to a simmer over moderately high heat.
3. Reduce the heat and cook at a gentle simmer until the fish is just done, about 10 minutes for 1/2-inch-thick fillets. Remove the parsley and bay leaves. Serve in shallow bowls.