Amberjack and King Mackeral

Hi,
Some friends caught some today and gave us filets. I've never cooked these fish.
Any suggestions or ideas?
Thanks
irina

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.

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="" />