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Re: Amberjack and King Mackeral
[Re: irina]
#17076
07/22/2012 05:22 PM
07/22/2012 05:22 PM
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Joined: Feb 2004
Posts: 19,406
Basking Ridge, NJ Southold, NY...
peconic
Traveler
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Traveler
Joined: Feb 2004
Posts: 19,406
Basking Ridge, NJ Southold, NY...
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For the Amberjack this sounds really good: Grilled Amberjack Tacos For the Mackerel: First, don't freeze them or they are really bad... Second, Definately grill them outside (or the house will smell like fish for days!). place filets (skin side down) in aluminum foil large enough to make packets. sprinkle top of fish with olive oil & S&P ( and optionally, some Old Bay) to taste. place 10 or so raisins on top of each fish. top with thin onion & lemon slices. seal off each packet. grill for about 5-10 minutes per side (depending on thickness) over medium heat. DISCARD THE RAISINS!!! (they are only there to "soak up" all the fishy oil in the Mackerel). I got the idea for using raisins in oily/fishy tasting fish from a bluefish dish we used to make when I worked at The General Wayne Inn in Southold, NY back in the 1970's... They really do soak up the oils... Serve with tartar sauce and lemon wedges and maybe some corn on the cob and grilled pineapple.
[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color]
"Only Sailors Get Blown Offshore" <*}}}><{
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Re: Amberjack and King Mackeral
[Re: Twanger]
#17078
08/29/2012 11:09 AM
08/29/2012 11:09 AM
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Joined: Jul 2008
Posts: 3,003
sail445
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Traveler
Joined: Jul 2008
Posts: 3,003
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Twanger said:
King is pretty oily but that makes it really good for smoking.
Fire up the smoker with hickory chips and smoke some up.
Then put it on a club cracker with cream-cheese, capers, and sliced onion.
Makes a a great appetizer or a meal. Your getting me hungry. Also try smoking them with the round sea grape leaves, a friend of mine used to use them for smoking Wahoo and it's great. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Cheers.gif" alt="" />
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