Thread: Grilled Jack Crevalle

I hadn't heard many good things about Big jacks but figured I'd give it a shot...

Because the filets were so similar in texture and color to beef I decided to treat them accordingly with one exception...

After letting all the blood congeal on ice, I trimmed it off. Then I soaked the filets in Sprite and Lemon juice for 12 hours. I removed them and rinsed in cool water.
As I would with a cheaper cut of beef, I lightly coated them in Worcestershire Sauce and seasoned half of them in Slap 'Yo Momma and the other half in Red Lobster's seafood seasoning ( very good and sold at Publix/Piggly Wiggly ).
I seared them on the grill, removed, then put back on once coals cooked down. ( approx. 250 ) While cooking I sprinkled more Red lobster seasoning on all filets ( it caramalizes in leaves a sweet flavor) . Cooked filets until meat flaked. Approx 15-20 minutes.

** I had soaked chips of pecan wood all day and laid them over the coals after searing. Gave the fish a great hint of smoke flavor.

Turned out very good. Had a fishy taste but we like our fish to taste like fish. Served with roasted red potatoes and salad.

I saw a recipe where they grilled jack on kabobs like beef. I want to try it if I ever land one. I have hooked several on bombers and rapalas but they never give them back.

That sounds good too. Will have to try that

I cut the tail off and cut the gills soon after catching to help bleed out the meat (and it pours it out) then fillet and cut out the darkest of the meat. Slice into steaks and grill-much better than I'd have ever thought.

Kyle working on one:



'course you don't have to cook it..

Nothing wrong with eatin some Terry Bradshaw cut bait now and then. I'd have to freeze it for a while and try to kill some bugs first.