Mackerel (Holy and otherwise)
- MGZ Aug 28, 2013 07:17 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.
Foil pouch all the way, with veg (onions, tomato, whatever) and a dab of butter. I'm lazy, and it's so good.
Delicious- what a nice gift!
Another way I've enjoyed mackerel is glazed with a mixture of soy, honey (or maple) and mirin. Squeeze over a bit of fresh lime at the end.
Heavily salted, rested, then heavily salted some more. Grill. Serve with a small mound of grated daikon (daikon oroshi) and a bowl of hot rice. A beer is an excellent accompaniment.