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Post by Deleted on Feb 23, 2016 16:55:24 GMT -5
Try the Way I Broil Mackerel.
1. Put the Fillets Skin Side Down
2. Sprinkle on Lemon/Pepper Seasoning
3. Broil for 7 minutes
4. Remove Fillets & Flip them with the Skin Side Up
5. Take a Fork & Start from Tail & Remove Just the Skin
6. Once the Skin is Removed, Take the Fork -(Sideways) & Remove the Brown Area from the Center of the Fillet & Lift it Out
7. Sprinkle a Little More Lemon/Pepper Seasoning
8. Put the Fillets back in the Oven for 6 more Minutes
9. Then Remove & Eat
Note: If You want a Spicier Taste, Just Sprinkle on some Cajun Seasoning along with the Lemon Pepper before Broiling each Side.
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Post by havetofish on Feb 23, 2016 17:53:59 GMT -5
Thanks sounds easy to try
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Post by Deleted on Feb 23, 2016 19:04:36 GMT -5
Wait until You Taste It.   |
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Post by eaglesfanguy on Feb 23, 2016 23:05:35 GMT -5
Sounds good. In my opinion to make macks good, you gotta ice em from the get go. 2 gallons seawater, 2 bags ice. Good ole slurry get em cold cold cold.. I love me some fresh spanish mackerel
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Post by arrantzale on Feb 23, 2016 23:29:53 GMT -5
This sounds very similar to my recipe except I don't worry about removing the skin. I eat it, my gf doesn't but the meat still comes right off if you leave it on. It doesn't have a taste but I do avoid the dark line if I can.
My recipe is
A couple of hours before cooking I will rub the fillets with extra virgin olive oil then add the spices I want (I mix it up with the spices) then put them back in the fridge for a couple of hours with Seran wrap tight on them as to not dry out. Then broil skin side down for 7-8 mins serve with lemon and BAM like Emeril its all done
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Post by Deleted on Feb 24, 2016 15:59:18 GMT -5
Got a nearly empty bag of potato chips? Take that bag and squeeze it all up and down sideways to pulverize it into crumbs, or something close to it.
I brush my mackerel with a thin coating of dijon mustard (try spicy brown, pub, mucky duck, whatever you prefer) and press them chip crumbs to coat the top
of the filets. Bake per usual, and if the coating isn't browned give it a quick shot under the broiler to brown them crispy.
Sorry I can't give specific times/temps.
I think you all can use your judgement. Crushed, leftover stale chips work as well. Good way to not let them go to waste. I have also used nacho chips and Doritos!
Have at it...!
D
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Post by Deleted on Feb 24, 2016 16:03:55 GMT -5
This weekend, I marinaded my mack filets in bottled teriyaki but added some liquid smoke! Grilled them over high heat on my gas grill and they turned out great! Not a huge fan of teriyaki for fish but the addition of the smoke give them a nice edge. They tasted even good cold the next day...yes I do eat cold fish...!
D
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Post by Deleted on Feb 24, 2016 16:08:56 GMT -5
My easy mackerel broiling technique:
Brush with small amount of oil, sprinkle with lemon pepper, garlic & top with shaved carrot, finely sliced celery, shaved onions (I love me some Vidalia). Bake until filets are just done then hit it with broiler to brown the veges, especially the onions on top...mmmmmm.....
D
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Post by gatorgrad on Feb 28, 2016 21:50:38 GMT -5
Wow, sounds and looks DELICIOUS!
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Post by shadowxmas on Feb 28, 2016 22:34:33 GMT -5
All your recipes sound great. I have eaten MMs mackerel the way he cooks it and it is delicious.
The last time I did my mackerel I used a mixture of TSTE The Spice and Tea Exchange Blackened Seafood seasoning and some Mrs. Dash lemon pepper salt free. I just sautéed it in a frying pan on the stove with a little olive oil.
Go to spiceandtea.com to look for locations. there is one in John's Pass Village which is about 1/2 mile from my house.
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Post by seabird on Feb 28, 2016 22:54:53 GMT -5
All your recipes sound great. I have eaten MMs mackerel the way he cooks it and it is delicious. The last time I did my mackerel I used a mixture of TSTE The Spice and Tea Exchange Blackened Seafood seasoning and some Mrs. Dash lemon pepper salt free. I just sautéed it in a frying pan on the stove with a little olive oil. Go to spiceandtea.com to look for locations. there is one in John's Pass Village which is about 1/2 mile from my house. I have tasted shadowxmas mackerel recipe and It was really good. |
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Post by montylfl on May 8, 2016 10:51:03 GMT -5
Mackeral need no seasoning or marinate. Just broil or bake plain with maybe fresh lemon when done.
Sauté I a stick of butter with fresh squeezed lemon. Tast like lobster.
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Post by Deleted on May 8, 2016 12:27:47 GMT -5
Mackeral need no seasoning or marinate. Just broil or bake plain with maybe fresh lemon when done. Sauté I a stick of butter with fresh squeezed lemon. Tast like lobster. I wouldn't put macks up there with lobster, but I sure believe they stand on their own without marinade. I cooked a few filets still frozen on my new Foreman Grill (done it before with salmon on my old, deceased Forman). I didn't season them while "grilling" so as to not tear this grill up like last one. I hit'm with a bit of lemon pepper after they were done. Man, macks are good even minimally seasoned. I like the fixins broiled on them as I posted above but good to have them rather plain once in awhile.Gotta catch some more. |
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Post by Deleted on May 27, 2016 21:03:27 GMT -5
Try the Way I Broil Mackerel.
1. Put the Fillets Skin Side Down
2. Sprinkle on Lemon/Pepper Seasoning
3. Broil for 7 minutes
4. Remove Fillets & Flip them with the Skin Side Up
5. Take a Fork & Start from Tail & Remove Just the Skin
6. Once the Skin is Removed, Take the Fork -(Sideways) & Remove the Brown Area from the Center of the Fillet & Lift it Out
7. Sprinkle a Little More Lemon/Pepper Seasoning
8. Put the Fillets back in the Oven for 6 more Minutes
9. Then Remove & Eat
Note: If You want a Spicier Taste, Just Sprinkle on some Cajun Seasoning along with the Lemon Pepper before Broiling each Side.
Maybe this is no longer appropriate to reply to this older post, but I'm out of filets and got me a hankerin' for MM's mackerels! They were so good at our meetup in April. Message to all mackerels: Start showing up! I need me some filets prepared this way!! D |
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Post by Mackerelman on Oct 16, 2016 20:02:33 GMT -5
Try the Way I Broil Mackerel.
1. Put the Fillets Skin Side Down
2. Sprinkle on Lemon/Pepper Seasoning
3. Broil for 7 minutes
4. Remove Fillets & Flip them with the Skin Side Up
5. Take a Fork & Start from Tail & Remove Just the Skin
6. Once the Skin is Removed, Take the Fork -(Sideways) & Remove the Brown Area from the Center of the Fillet & Lift it Out
7. Sprinkle a Little More Lemon/Pepper Seasoning
8. Put the Fillets back in the Oven for 6 more Minutes
9. Then Remove & Eat
Note: If You want a Spicier Taste, Just Sprinkle on some Cajun Seasoning along with the Lemon Pepper before Broiling each Side.
This is the Way I Made them in April. 1. Put the Oven Broiler on 350 degrees 2. Put Some Aluminum Foil on a Flat Pan 3. Put the Fillets Skin Side Down on the Foiled Pan 3. Sprinkle on Lemon/Pepper Seasoning 4. Broil for 7 minutes 5. Remove Fillets & Flip them over with the Skin Side Up 6. Take a Fork & Start from Tail & Remove the Skin 7. Once the Skin is Removed, Take the Fork -(and Turn it Sideways) and Remove the Brown Area from the Center of the Fillet & Lift it Out 8. Sprinkle a Little More Lemon/Pepper Seasoning 9. Put the Fillets back in the Oven for 6 more Minutes 10. Then Remove & Eat Note: If You want a Spicier Taste, Just Sprinkle on some Cajun Seasoning along with the Lemon Pepper before Broiling each Side. |
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Post by fishingsodium on Oct 16, 2020 12:40:18 GMT -5
No skin for me
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carey
Rod Polisher
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Post by carey on Nov 10, 2020 11:12:32 GMT -5
Take any fish recipe you love then put it in a smoker instead of an oven. Smoked Mackerel is amazing.
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