Spanish mackerel recipes?
Posted September 16 2002 - 02:38 PM
So I have two monsta' fillets in my frig' for tonight.
Posted September 16 2002 - 03:47 PM
Posted September 16 2002 - 04:05 PM
I disagree with the assessment of this fish's eatability. And, I have never eaten a bluefish I like, so that tells ya that I don't go in for the smelly, fishy kinda fishes.
Posted September 17 2002 - 08:35 AM
Posted September 17 2002 - 08:59 AM
Posted September 18 2002 - 08:21 AM
So I took a little bit of all recipes and it worked very well.
Posted September 18 2002 - 11:20 AM
Posted September 20 2002 - 04:17 PM
Marinate fillets is a mixture of 80% soy sauce, 5% mirin, 5% plum vinegar, and 10% dry white wine. Add to this mix fresh ground ginger, crushed garlic, and about 2 tbs of brown sugar, I put the sugar in a little bit of hot water to disolve first and lots of fresh green onion sliced lengthwise. Marinate for about a 1/2 hour. Then steam the fillets, if you don't have a steamer I used to use a wire rack in a large aluminum pan. Fill the pan with water so that is it about 1/3 the height of the rack and set the fillets and the onion from the marinade and more green onion on top of the fish. Cover tightly with aluminum foil and once steaming, steam for 6 minutes. You will not be dissapointed. the first time I had fish like this Crazy Al made porgies for me. I got home and tried it on the Spanish and served it to many guests who all said it was amongst the best fish they had ever eaten. I now do seabass and weakfish the same way. Good eats!
Posted September 23 2002 - 08:21 AM
I still have 2 large fillets left. I may give this a try.
Posted September 23 2002 - 08:38 AM