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Home Cooking 65

Mackerel (Holy and otherwise)

MGZ | Aug 28, 201307:17 AM

Well, it seems the Atlantic Spanish Mackerel are making their way past NJ now. A buddy dropped a pair off for me yesterday and I finished cleaning 'em, leaving me with four nice, skin-on filets. I grilled one last night, over a medium, fruit wood and lump fire - basting with a garlic and olive oil mixture. In a short while, I will cut up a second filet and make a ceviche for lunch - lime juice, habanero, cilantro, a little tomato, and some thin slices of green onion.

The other two filets are in the freezer as mackerel can be a bit much to eat day after day. Out of curiosity's sake, I was wondering how others treat this somewhat funky fish? I have done sashimi, foil pouch, and fried "fingers" for tacos, in the past, but was wondering about any other ideas, especially in terms of flavorings, marinades, etc.

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