Spanish mack recipes
Posted: May 7th, 2007, 6:11 pm
Caught one about 18" sunday. What is a good way to cook them?
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Spanish mack recipes
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Posted: May 7th, 2007, 6:31 pm
The wife likes'em deep fried. I prefer grilled or baked.
Posted: May 8th, 2007, 6:30 am
bake in dish w/ Italian dressing 
Posted: May 8th, 2007, 2:57 pm
Posted: May 9th, 2007, 2:50 pm
Spanish Mackerel:
Soak in Zesty Italian dressing for about 20 minutes, then put them on a broiler pan (500° for about 8 minutes…raise racks in oven) and top with butter, cajun seasoning, lemon juice and parmesan cheese. The cheese makes a nice crust.
Soak in Zesty Italian dressing for about 20 minutes, then put them on a broiler pan (500° for about 8 minutes…raise racks in oven) and top with butter, cajun seasoning, lemon juice and parmesan cheese. The cheese makes a nice crust.
Posted: 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.
Posted: 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.