Spanish Mackerel Recipe

Monday, June 6, 2016
This Spanish Mackerel Recipe is hot off the grill with smokin amazing flavors of lime butter!

It's so wonderful living near the beach especially when my husband brings home a fresh catch!

Well, this is the fresh catch of today called Spanish Mackerel and this seafood is a flaky delight if you get to catch one.

Grilled to perfection for all seafood lovers out there you will be drooling for a bite with these recipe ingredients below.







Baked, Panfried, and More Methods Including Air Fried



Seriously whether you grill on a campfire, gas grill, pan-fry this or even place it in the air fryer, the fish will be one of your favorite buttery-tasting seafood delights.


Fresh seafood cooks really fast between 5 to 8 minutes depending on the thickness, and you never want to marinate it with citrus because the acid will cook it!


All you have to do is add the fish to foil with the spices and butter with freshly squeezed juice (lemon will work fine also) and pick a cooking method.




Cooking Methods

  1. Air Fry: place the fish in an aluminum pie tin with all the fix-ins then air fry at 400 degrees for 11 minutes check to see if the fish flakes easily with a fork
  2. Pan-Fry: add the fish to preheated cast-iron skillet with 2 tablespoons of melted butter and garlic. Top the fish with all the seasoning and pan fry for around 12 to 14 minutes on each side
  3. Oven-Baked: follow the same directions for the foil-wrapped version on the grill and bake at 400 degrees for 15 to 20 minutes depending on the thickness always check the internal temperature is at 140 using a meat thermometer. The fish only has to be cooked long enough to heat through.
  4. Smoked: Preheat the smoker to 275 degrees. Place the mackerel fillets skin side down on the smoker rack and smoke for 2 hours or until the internal temperature reaches 160 degrees and the flesh flakes apart when checked with a fork.




Ingredients to have on hand exact measurements below in the printable recipe card

  • fish
  • lime
  • butter
  • garlic
  • Worcestershire sauce
  • salt, pepper
  • cajun or creole seasoning



Best Fresh Healthy Spanish Mackerel Ever



Spanish Mackerel is the tastiest of the Mackerel family and a beautiful fish, with dark grey-blue skin and darker, and full of juicy meat with great health benefits.


With our several methods of cooking, it's super easy, cooking a fresh catch is always the best, however, you can purchase this budget-friendly fish at the market with pretty good results.

If you happen to catch a few, these are perfect to freeze plain, and you can prepare it after thawing the same ways as mentioned.


Spanish Mackerel is also one of the richest sources of Omega-3 fatty acids rich in protein, with just a three-ounce serving that contains approximately 21 grams.


Then Mackerel is also a great source of vitamins IE: niacin, choline, folate, vitamin E, vitamin D, vitamin A, vitamin K, vitamin C, and vitamin B12.


grilled Spanish mackerel,Spanish mackerel, grilled fresh seafood, lime butter Spanish mackerel
grilling recipes, seafood recipes,fresh-caught fish recipes
American, French
Yield: 4
Author: Claudia Lamascolo
Spanish Mackerel

Spanish Mackerel

Prep time: 10 MinCook time: 8 MinTotal time: 18 Min
If you're a fisherman reading this and have fresh-caught Spanish Mackeral you will love this grilled it's fantastic in a buttery lime

Ingredients

  • 1 lb of fillet Spanish Mackerel
  • 1 teaspoon granulated garlic powder or 2 cloves of fresh minced
  • 1 teaspoon cajun or creole seasoning
  • 2 tablespoons butter
  • salt, pepper, and cayenne to taste
  • 1/4 teaspoon zest from the lime, lemon, or orange
  • 1 fresh lime juiced then sliced (lemon or orange can be used with a little zest also)
  • 1 tablespoon Worcestershire sauce

Instructions

  1. On a large enough piece of foil, oil spray it.
  2. Place fish on the foil.
  3. Place the butter in the center of the fillets.
  4. Sprinkle with garlic, creole seasoning, salt, and pepper.
  5. Drizzle with lime juice and Worcestershire sauce.
  6. Place limes on top and zest.
  7. Fold the foil on both sides tightly and place on a heated hot grill until fish flakes easily around 5 to 8 minutes.
  8. Serve immediately.

Notes

Cooking Methods

  1. Air Fry: place the fish in an aluminum pie tin with all the fix-ins then air fry at 400 degrees for 11 minutes check to see if the fish flakes easily with a fork
  2. Pan-Fry: add the fish to preheated cast-iron skillet with 2 tablespoons of melted butter and garlic. Top the fish with all the seasoning and pan fry for around 12 to 14 minutes on each side
  3. Oven-Baked: follow the same directions for the foil-wrapped version on the grill and bake at 400 degrees for 15 to 20 minutes depending on the thickness always check the internal temperature is at 140 using a meat thermometer. The fish only has to be cooked long enough to heat through.
  4. Smoked: Preheat the smoker to 275 degrees. Place the mackerel fillets skin side down on the smoker rack and smoke for 2 hours or until the internal temperature reaches 160 degrees and the flesh flakes apart when checked with a fork.


Nutrition Facts

Calories

243.32

Fat (grams)

14.85

Sat. Fat (grams)

6.19

Carbs (grams)

3.69

Fiber (grams)

0.81

Net carbs

2.9

Sugar (grams)

0.83

Protein (grams)

23.19

Sodium (milligrams)

198.87

Cholesterol (grams)

68.35


Other Favorite Seafood Recipes



Drunken Smoked Salmon


Barbecued Salmon


Lemon Dill Salmon