Thread: Broiled Spanish Mackerel

Ingredients:
Fresh Spanish mackerel fillets
extra virgin olive oil
Italian breadcrumbs


Fillet your mackerel and leave the skin on-I prefer the taste myself. Preheat the oven to 375. Blot the fillets dry with a paper towel and lightly brush them with olive oil on both sides. Coat with Italian breadcrumbs on both sides and place skin side down into a Pyrex baking dish that has been sprayed with PAM. LIGHTLY drizzle a few drops of extra virgin olive oil over the coated fillets and bake on middle rack for 10 minutes. Now turn the broiler on "Hi" and move the baking dish to the top rack and leave the oven door cracked. Once the breadcrumbs get to a dark golden brown color the fish is ready. The meat should easily pull away from the skin with a fork on the plate.

Sounds like a winner ,Dutch . I'll have to try that recipe . Thanks .

I also think that is worth trying. I eat fish 4 or 5 times a week and am always looking for variety.