Spanish mack recipes

Post by **Redbelly** » May 7th, 2007, 6:11 pm

Caught one about 18" sunday. What is a good way to cook them?

Post by **Charles** » May 7th, 2007, 6:31 pm

The wife likes'em deep fried. I prefer grilled or baked.

Post by **High Hope** » May 8th, 2007, 6:30 am

bake in dish w/ Italian dressing

Post by **reel therapy** » May 8th, 2007, 2:57 pm

http://www.bigbendfishing.net/phpbb/vie ... php?t=3699

beerfish · Post by **beerfish** » May 9th, 2007, 2:50 pm

Spanish Mackerel:

Soak in Zesty Italian dressing for about 20 minutes, then put them on a broiler pan (500Â° for about 8 minutesâ€¦raise racks in oven) and top with butter, cajun seasoning, lemon juice and parmesan cheese. The cheese makes a nice crust.

beerfish · Post by **beerfish** » May 9th, 2007, 2:51 pm

Spanish Mackerel: barbecue the fillets. The ingredients are 2 pounds of fillets or steaks,1 cup of barbecue sauce, Worcestershire sauce, and salt and pepper to taste, , and 2 lemons. Arrange the fillets or steaks in a shallow pan. Squeeze the lemon juice over the steaks. Brush barbecue sauce over the fish. Broil, basting several times, until the flesh is easily flaked with a fork.

leonreno · Post by **leonreno** » May 10th, 2007, 10:37 am

If you have never fileted or cooked Spanish, I always remove the thin red line of meat along the spine. I usually bake mine in butter (actually Smart Balance) some olive oil, seasoning (try different kinds such as lemon-pepper, garlic, creole, cajun, etc.. They are all good.