Recipe for Spanish Mackrel - Pensacola Fishing Forum

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Old 04-12-2009, 11:15 AM   #1
Cigar Minnow
 
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Default Recipe for Spanish Mackrel

I have been searching for the best recipe for Spanish. Anyone have any ideas.
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Old 04-12-2009, 11:22 AM   #2
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Default RE: Recipe for Spanish Mackrel

Gut em and debone em then put a big old stainless mustad in em and sow em back up. Crimp some 300lb flouroand send em back out
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Old 04-12-2009, 11:33 AM   #3
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Default RE: Recipe for Spanish Mackrel

just fry them up is the best way that i have found
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Old 04-12-2009, 11:39 AM   #4
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Default RE: Recipe for Spanish Mackrel

seems like alot of people on here are against eating spanish, and kings for that matter! but if you just skin em and CUT THE BLOOD LINE OUT, cut em into small pieces and fry em up. theyve always turned out good for me
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Old 04-12-2009, 08:48 PM   #5
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Default RE: Recipe for Spanish Mackrel

Here's what we do.

Extra virgin olive oil (evoo) Mince some garlic(bout 2 cloves)add to hot oil enough to coat the bottom of the pan.After 1 min. add 1 16oz can of crushed tomatoes and some thinly sliced zuccini.simmer for bout 10 min covered,then add your spanish and pouch the fish for another 10 min.Serve with your favorite sides. enjoy !!

We serve it over rice or pasta, itsYummy !
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Old 04-29-2009, 08:48 AM   #6
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Default RE: Recipe for Spanish Mackrel

Filet, skinned, and fried.....or smoked spanish is really good believe it or not. Also similar to the above, filet and put in roaster with a lil olive oil, a small can of diced tomatoes, and one healthy slice of onion on each piece then bake bout 15 - 20 min on 400.....mmmmmm tasty..
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Old 04-29-2009, 10:55 AM   #7
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Default RE: Recipe for Spanish Mackrel

Spanish Patties is my favorite way to eat them. Fillet the fish, then boil them, then add onions, jalapeno peppers, eggs and cracker crumbs. Form them into patties then fry them.:hungry
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Old 04-29-2009, 01:09 PM   #8
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Default RE: Recipe for Spanish Mackrel

Some 'oldies' but 'goodies' @ https://www.pensacolafishingforum.com...19&start=1

Quote:
spanish over 3# grill up GREAT!

My tried and true method: plus IF there are any leftovers you can make salad out of it

Make sure ALL the red meat is cut off.
So I cut the filets into halves, then cut those pieces in half (or 3rds IF it's big enough) so the pieces are about 1"-2" thick and 6"-8" long. (typical pieces are also 3"-5" wide)

I use the wire fish baskets (spray with Pam to help keep from sticking)
Get the grill REAL HOT (I have a gas grill).
Meanwhile melt a stick of butter or margarine in a glass bowl in the microwave (1 minute w/wax paper on top)
Add to the melted butter; (1) one tablespoon of garlic powder (NOT salt), (2) two tblspns lemon pepper seasonings, and (3) three tblspns of parsley flakes. It's as easy as 1, 2, 3
Stir these together until well mixed and add 1/2 of a beer. Yep, that's right (I knew you'd like that part, ha-ha)
Brand does not seem to matter, light or reg, but IF it's cold the butter may harden some. (just put it back in the microwave for 30 seconds) And yes, I drink the other half (plus a few more

Place the mackerel chunks in the baskets with just a little space between them
and ladle the basting mixture over it with a teaspoon, then put the top on the basket.
Turn the baskets over and baste the other side. Turn the flame to LOW and pull the hood down!

It will slow cook, so turn the baskets about every 5 minutes to ensure more even cooking
and baste the parts that look to be 'dried out'.

Total cooking time 15-25 minutes depending on the thickness of the filets and the heat.
Best served hot or warm (will stay warm under aluminum foil for a couple of hours).

And like I said, IF there are any leftovers you can make fish salad out of it

PS this recipe works great on those mondo sheepies too
For those under 3# just skin, filet and CUT THE RED MEAT OUT!

Bread & fry ;-)
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