grilled mackerel photo by matsuyuki
The following Spanish mackerel recipe for outdoor BBQ cooking is one of the few ways I’ll eat the fish. I love fish and fish recipes, but in all honesty, I’m not a fan of most oily fishes. Spanish mackerel is oily, and it has a pretty strong flavor. Of course, some folks really like the rich, oily taste. I’ve tried Spanish mackerel several different ways, and in my opinion, grilling and smoking are the best way to go with these fish.
For this Spanish mackerel recipe, you can fillet the fish or cook the smaller ones whole, after removing the entrails and gills. Either way, we usually leave the skin on. It comes off easily once the fish are cooked.
Holle’s Grilled Spanish Mackerel recipe
What you’ll need:
- Dressed fish or fillets
- Soy sauce
- Lime juice
- Wood chips
- White wine
- Olive oil
- Salt and pepper
Directions: Rinse fish and pat dry. Place fish in a large zip-loc bag. Combine soy sauce and lime juice to make a marinade. The ratio should be three parts soy sauce to one part lime juice. Pour marinade over fish and refrigerate for four or five hours.
While the fish is marinating, soak the wood chips in wine for several hours.
Get your grill going by creating two cooking zones. Sprinkle the wood chips over the charcoal.
Remove the fish from the marinade and pat dry. Rub fish with olive oil and sprinkle with paprika, salt, and pepper.
Place fish skin-side down on hot part of grill to brown, then transfer to cooler side of grill. Close grill lid and cook fish until the flesh is white and opaque. Don’t turn fish while cooking.