Thread: First Time Spanish Grill

Editing title

Originally Posted by Prospector46

Editing title

Let's try this again. Sorry I somehow deleted my thread when I tried to edit the title.

Hello Pier Folks,
I would like to thank everyone I have met on the pier for your gracious hospitality and help to a newcomer to the pier fishing experience. It has been great fun learning about the tackle, gear, and fishing methods from you all. I contracted the Pier Fishin Fever on our first trip back in April and have been back twice since then in September and October. The experience has started a whole new adventure for this 72' year old retiree from Kentucky.

I am in the process of thawing out some Spanish for tonight's dinner. The skin is still in place and I plan on cooking it on my Pitt Boss Smoker/Grill. I would very much appreciate any and all suggestions on the preparation and cooking process. Skin on/off,
spices, etc.

Thanks again,
Prospector46
Bobby Craven
Prospect, KY

Originally Posted by Prospector46

Let's try this again. Sorry I somehow deleted my thread when I tried to edit the title.

Hello Pier Folks,
I would like to thank everyone I have met on the pier for your gracious hospitality and help to a newcomer to the pier fishing experience. It has been great fun learning about the tackle, gear, and fishing methods from you all. I contracted the Pier Fishin Fever on our first trip back in April and have been back twice since then in September and October. The experience has started a whole new adventure for this 72' year old retiree from Kentucky.

I am in the process of thawing out some Spanish for tonight's dinner. The skin is still in place and I plan on cooking it on my Pitt Boss Smoker/Grill. I would very much appreciate any and all suggestions on the preparation and cooking process. Skin on/off,
spices, etc.

Thanks again,
Prospector46
Bobby Craven
Prospect, KY

I've never grilled Spanish, but I have grilled Atlantic macs with smoke. I've wrapped them in foil, packed with lemon, butter, and seasonings, and I've split them lengthwise, brined the halves for 6-8 hours and grilled at low temp with smoke. Both ways were very good.

They turn out great smoked with a little bit of Cajun seasoning. Jut try to remove the pin bones and red tissue from the middle of the fillet. Skin on is fine. Mackerel dip is another option.

Grilling spanish is easier than falling off a log, really hard to go wrong. I spray cooking oil on foil then arrange the fillets. Spray the top sides lightly, sprinkle your favorite seasonings ( I like Cajun Creole and Old Bay) slice lemons and onions on top then put it on the grill. Keep an eye on them until they turn opaque and firm up.

There's lots of variations on this, just find what you like. Good to have fished with you, hope to see you again this spring

Originally Posted by david lea

Grilling spanish is easier than falling off a log, really hard to go wrong. I spray cooking oil on foil then arrange the fillets. Spray the top sides lightly, sprinkle your favorite seasonings ( I like Cajun Creole and Old Bay) slice lemons and onions on top then put it on the grill. Keep an eye on them until they turn opaque and firm up.

There's lots of variations on this, just find what you like. Good to have fished with you, hope to see you again this spring

Thanks David. I hope to be back in April as long as all the creeks don’t rise between here and there!

I'm glad to have had the opportunity to meet you and visit with you, Bobby! Here's hoping for a great April Spanish bite when you return. April is a great month for fishing!

It was awesome. Thanks for all the input!
T

Skin on keeps the fillet from falling apart. I like to use a basket so that I can turn them. Hard to go wrong.