Broiled Spanish Mackerel with Herbs and Limes Orange Beach Style
Spanish Mackerel is one of the most overlooked fish there is in Orange Beach, Alabama and in the northern Gulf of Mexico. Everyone always talks about the Red Snapper and how good it is, but a mess of Spanish Mackerel is one of the best kept secrets on the Alabama Gulf Coast. Some people think Mackerel are a lesser cut of meat because they are not a white flaky fish like Snapper or Grouper are. One reason some charter boat captains in Orange Beach don't want to fool with them is because they hate trolling right off the beach. The Distraction Charter Boat in Orange Beach is a family fishing specialist that is known for being able to offer the best Spanish Mackerel fishing trips as well as the deep sea fishing trips for other reef fish. One thing for sure, if you don't try Spanish Mackerel this summer, you may miss out on some of the best fish there is to eat.
Spanish Mackerel is a fatty fish that is rich with flavor, moist and sweet to the taste. Mackerel is loaded with Omega 3s and is low in Cholesterol. Spanish Mackerel is best eaten fresh because it does not freeze well. The best way to cook Spanish is to broil or grill it. It's high oil content keeps the Spanish from sticking to the pan. Adding citrus and herbs to Spanish Mackerel is one of the best ways to prepare it.
Broiled Spanish Mackerel Recipe and Ingredients
- 4 tbs Regular Olive Oil
- Juice 2 Limes and zest them
- 4 tbs (freshly chopped - parsley, thyme, rosemary, chives and tarragon) If there are some you really like, by all means, chop them up and add them.
- Salt and Pepper to taste
- 6 to 8 Spanish Mackerel Filets or more. This recipe serves 4 to 6 people.
Broiled Spanish Mackerel Cooking Directions
In a large bowl, mix the olive oil, lime juice, zest, herbs, salt and pepper together and mix well. After the mixture sits for a minute, add your Spanish Mackerel Filets to the bowl and toss them until oil and herb mixture covers the filets completely. You should not let the Spanish Fish Filets sit for more than 15 minutes. The lime juice will begin to cook the fish because of it's citric acid content.
Preheat your oven broiler. In a medium size baking dish, place your Spanish Mackerel Filets with the skin side down. Spread them out so they are not touching. You will want to set your baking rack about 4 to 6 inches from the heating element. Slide the tray of Spanish Mackerel filets under the heat and completely into the oven. Most people leave the door of the oven cracked, but you can shut it if you like. The whole reason I like to keep it cracked is because It keeps the light on and and I can see the fish as they are broiling. Depending on the thickness of the filet, you most likely will not cook them longer than 5 to 6 minutes. The rule is 5 minutes for every 1/2 inch of fish filet cooking time.
You can brush the filets with the oil and herb mixture while they are cooking. This will help you use up the oil mixture and enhance the flavor of your dish.
We hope you enjoy your Spanish Mackerel broiled.