King Mackerel Dip

King Mackerel Dip Ingredients:

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8 cups broken-up, crumbled, smoked King Mackerel

8 ounces cream cheese, softened

1/3-cup sour cream

1/3-cup real mayonnaise

1/2-medium sweet onion chopped

8 ounces of jalapeno chopped

2 green onions chopped

1 bundle of celery chopped

1/2-teaspoon cayenne pepper

1/2 cup Golden Vidalia Dressing

1 tsp of liquid smoke for desired smoky flavor (optional)

Directions and Preparation for Making King Mackerel Dip:

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Preparation: Add 1 cup of liquid crab boil and some salt to a large pot of water, and boil. Add King Mackerel filets, and let boil rapidly for about 10 minutes. Turn off heat, and let the fish sit in the water until it cools. This sets sets the flavor of the crab boil into the fish. In a large mixing bowl, add a little a little ranch dressing, a little golden Vidalia dressing, dash of mustard, 1 tsp horseradish, jalapeños and a little pickle relish. There is no exact science to these ingredients. Our rule is a little bit of everything will work. Put cooled, dry cooked King Mackerel meat on a large flat pan and pull apart meat, removing any bones. Pour 1 to 2 cups of the water the fish has been cooked in over the fish to keep it moist. Sprinkle a dash of Orange Beach Fishing Charter Cooperative Seasoning and pepper and salt to taste. In a large bowl, mix fish and veggies, and add the dressing to taste. You may have some dressing left over. Place all ingredients in a food processor and mix, place in serving container get some saltine crackers or your favorite hard, thin cracker and enjoy!

King Mackerel salad

Delicious King Mackerel Salad Ingredients:

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1 pound grilled mackerel fillets

2 cloves garlic crushed

4 tablespoons tomato paste

5 tablespoons olive oil

2 tablespoons chopped fresh basil

2 teaspoons salt

2 teaspoons freshly-ground black pepper

1 pound roma (or grape) tomatoes chopped

1 cucumber peeled and seeded and diced

1 Vidalia onion, chopped

1 head soft lettuce (Bibb is my favorite or mixed baby greens)

Directions for King Mackerel Salad

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Rub your mackerel fillets with some extra-virgin olive oil, and then season with salt and pepper. Griddle them, skin-side down, for 3 minutes, until the skin is golden and crispy. Turn them over, and cook for another 2 minutes. Place flaked, cooked King Mackerel in a large mixing bowl, and break into small chunks and remove any bones. Mix in garlic, tomato paste, and oil. Season with basil and salt and pepper. Stir in tomatoes, cucumber, and onion. Serve mixture on a bed of lettuce leaves.