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Fish: Mackerel ( 8 recipes )
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Blackened King Mackerel - Fish
n/a (Hits: 224)
Mix all of the seasonings together in a bowl. Melt butter in a small pan. Heat a dry cast iron skillet on high heat. Dip the fish filet in melted butter and sprinkle one side with seasoning. Drop the fish in the pan with the seasoned side facing downward. While the one side cooks season the other side. Flip fish and cook the other side. The seasonings and butter will form a black crust on the fish when it is done. The amount of seasoning is directly proportional to the spiciness of the fish. Experiment and enjoy. Make sure you have adequate ventilation because blackening causes quite a bit of smoke. Mackerel is best fixed the day you catch it. Most people prefer to remove darker meat before cooking.
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Broiled King Mackerel - Fish
n/a (Hits: 180)
Mix parmesan cheese, margarine, mayonnaise, hot sauce, and spring onions into a spread. Broil steaks 8 to 10 minutes. Remove and spread mixture over the top of the steaks. Place the steaks back in the oven and broil again for three minutes or until browned. Do not use the top boiler rack. Use the second rack for best results.
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Broiled Spanish - Fish
n/a (Hits: 159)
Sprinkle salt and pepper on fish. Place fish skin down, on a greased broiler pan. Baste with butter. Broil on top rack for 8 to 10 minutes. Combine mayonnaise, ketchup, and mustard. Remove fish and spread mixture over filets. Broil 4 to 5 minutes longer or until sauce is lightly browned.
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Citrus King Mackerel - Fish
n/a (Hits: 192)
Wash and dry mackerel fillets. Sauté garlic in 1 tablespoon oil in skillet. Blend in orange juice, soy sauce, lemon juice and pepper. Pout over mackerel fillets in shallow dish or baggie and marinate for at least 1 hour.
Grill or broil fillets for about 20 minutes; baste with marinade. While fish is cooking, sauté onion, green pepper, carrot and squash in 1 tablespoon oil and some of marinade until fork tender. Serve fish with sautéed vegetables over fillets.
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Grilled King Mackerel - Fish
n/a (Hits: 195)
Light grill, set to medium heat, cover surface with aluminum foil. Rub all sides of each steak with olive oil, rub salt, pepper, and garlic onto the top and bottom of each steak. Place steaks onto aluminum foil, cover each with lemon slices. Cook 5 minutes, remove lemon slices, flip, place lemon slices back on top. Grill until steaks flake easily with a fork. Serve immediately.
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King Mackerel Enchiladas - Fish
n/a (Hits: 150)
Combine fish cubes with Italian dressing. Let marinate for at least 30 minutes. Dredge fish cubes in flour and set aside. Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13 inch baking pan. In a non-stick frying pan, heat olive oil over medium high heat. Add onions and green pepper. Cook slowly, stirring occasionally until vegetables are soft. Stir in fish cubes and cook until fish is soft, about 5 minutes. Stir in half of the salsa and remove mixture from heat. Spoon mixture into tortillas, roll up and place seam down in prepared baking pan. Spoon remaining salsa over the enchiladas and sprinkle with shredded cheese. Bake in preheated oven for 15 minutes.
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King on the Grill - Fish
n/a (Hits: 194)
Marinate King Mackerel filets in Italian dressing for three hours. Melt butter and mix in lemon juice and enough garlic powder to taste. Grill both sides of filets and baste with butter mixture. When the filets are almost done sprinkle tops of filets with parmesan cheese. Cover grill long enough to let parmesan cheese melt. Remove filets and serve.
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Grilled King Mackerel
n/a (Hits: 71)
Mix together teriyaki, lemon juice and olive oil and marinate king filets (or steaks) for at least two hours. Spray piece of aluminum foil with Pam and place on hot grill. Add slices of onion and place green pepper rings around onion slices. Place fish on top of onion and pepper and grill until done, turning once.
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