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I went deep sea fishing...gonna cook it all this weekend for friends.

Buy you one of those hamburger basket deals. Spray it with Pam, and put the fish in it. Mix up olive oil, Worchestershire sauce, and soy sauce in equal parts in a small cup. Brush on the fish. Sprinkle the fish with Tony's Cajun sesoning and lemon pepper and pat the spices into the fish. Grill each side for about 4 minutes, and serve it with lemon butter! Awesome recipie that I cooked up myself!

Enjoy!

for the amber jack or just the SM??

Ceviche for the spanish mackeral is by far the best. If you have never tried it you need to.

ceviche: Fillet 1 Sierra (also called Spanish) mackerel leaving the skin on. You can use any fish, but I find the soft delicate flesh of the Sierra to be the best. Take a fork and while holding on to the skin with one hand and scrape the meat off the fillet into a bowl ? mashing it as you scrape it off. Throw away the skin. Take 4 to 6 key limes and squeeze the juice over the fish. Mix it well and place the mixture in the sun for 10 to 15 minutes. The combination of sun and acid from the limes will cook the flesh. When the flesh turns white, add the following:

1/2 finely chopped medium onion.

1 finely chopped medium tomato.

1 finely chopped carrot.

Chop up a few strands of fresh cilantro.

1 to 2 Serrano chili finely chopped.

Add *Salsa Huichol to taste.

A few chips and ice cold beer and it doesn't get any better.

This is a recipe that is good but I always add chopped advacado instead of the carrot.


[This message has been edited by RunRun20 (edited 4/2/2004 3:51p).]

It works for any kind of fish on the grill. I've used it for smacks, redfish, trout, kingfish, and shark.

Ceviche is good with smacks.

Nice!

I'm basic, I coat it with olive oil (like all grilled fish) and then squeeze limes all over while it cooks. Crunch up a bunch of doritos and make a bed for the fish. Serve with a mild salsa on the side.

With the Spanish Mackrel fish tacos with lime, red cabbage, and pico de gallo are a hit. Ceviche is also good as well. I usually smoke my AJ, and have also cut meat into cubes and used crab/shrimp boil. I'll start my fishing in late April and go through Labor Day weekend, can't wait. Where did you go?



Shiner Bock Dreams & BBQ Wishes

Oh, I forgot... the fish goes good with red sauce, too.

1 cup Ketchup
1 tsp horseradish paste
1/2 tsp Worchestershire sauce
1 tsp lemon juice
1/2 tsp Louisiana Hot Sauce or Tabasco

More or less horseradish, hot sauce or Worch. Sauce to your preference.

thanks...im actually going to use one of these. i'm leaving my station soon and i'm inviting a few new LTs in flight school (Aggies).

* get a piece of oak
* between the fish and the oak place onions and garlic
* pre heat the oven on 400 degrees.
Bake for 50 minutes
throw away the fish and eat the freaking board

Just this morning I was speaking to a guy who says he cook his Amberjack by seasoning with lemon pepper and Tony Chacere's..He then coated with mayonaise, covered with foil and cooked on the grill..He says it sounds gross, but it was actually good..??May try on piece like that and see how it comes out..I plan on it next time I cook one..good luck fishing..

Baste with Lemon/butter/basil sauce: Melt a mess of butter. Squeeze in some lemon juice. Through in a dash of crushed basil and some lemon pepper.

Put foil, onion slices and lemon slices on grill. Smoke fish on grill with oak or mesquite and baste frequently with sauce.

Yeah, mix mayonaise & lemon pepper & bake the fish in it.

I grilled a jack of some sort in lemon & butter. Worked fine. Still don't know what kind of jack.

Whatever you do, use something with lots of flavor on the mackerel...they can be pretty oily and fishy tasting if you just do the oil and butter thing.