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1LikesThread: Baked jack crevalle
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05-31-2015, 08:04 PM #1Senior Member
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Baked jack crevalle
Response to comments abut eating jacks: Bleed them promptly then ice them. After cold has caused the blood to congeal filet them and trim away all the dark red. Cut into 1/2 inch thick pieces. Preheat oven to 400 degrees,
Place in an oiled casserole dish (I prefer Extra Virgin olive oil)
Squeeze fresh lime juice over filets.
Cover with Italian salad dressing.
Sprinkle Cajun seasoning and dill weed over the dish.
Cook for 10 minutes then switch own broiler for 2 mins more.
I have also charcoal grilled them with same condiments.
Accompanied by a salad, bread, and a glass of red wine I have always been pleased.
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08-07-2015, 01:46 AM #2Senior Member
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How did the backbone tate after you trimmed all the dark red meat off...LOL! Sorry I just couldn't help myself...glad you like it!
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08-07-2015, 01:48 PM #3Senior Member
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Jack has a bad reputation for taste. IMO it's completely unjustified.
Its not your typical white flaky fish. As with tuna and salmon, that's not a bad thing. It's especially good when grilled. You could pass it off as meat, and a lot of people wouldn't notice.
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08-10-2015, 08:40 AM #4Senior Member
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Yep, has a texture closer to pork than fish, works well in curry as a replacement for pork or chicken!
Pier#r likes this.Carl
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I’ll be sliding into town March 10-14. Can you have it warm and sunny for me then? And also, how about having the fish biting??? :D
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