Thread: Baked Spanish

Baked Spanish Mackerel

Preheat oven to 475°
Make a bed of thinly sliced Bell Peppers, Onion and Rotel, add salt and maybe some herbs.
Dredge Spanish fillets in melted butter and lay atop veggies, spice with favorite seasonings.
Pour leftover butter around and on fillets.
Cook until it starts to flake, spoon veggies and butter over fish and serve piping hot.

No plated shot tonight, but was served with Saffron Rice and Texas Toast.

Lemon Pepper




Cajun Spice

Bed of veggies

Never thought of baking them , My Mother would do that with Striped Bass and a big Flounder and I remember a Big Blue fish but that didn't taste good , You Mac's look very tasty .

I know the size of the fillet is important, but what is the approximate time before they start to flake. Don’t want to over cook em.

Boy, all of these pictures sure make me hungry. I've still got some filets in the freezer from my catches in early May. Will definitely try your recipe Chile. For several years I've used a recipe given me by a good friend. For this, I leave the skin on. I mix about one inch of olive oil in a measuring cup. Add the juice of one lemon and about a tablespoon of lemon pepper to the mix. Stir it up good. I cook these over charcoal or a gas grill on medium to medium high heat. Using a shallow aluminum pan or aluminum foil, I place the filets in the pan skin side down first and baste the meat side first. Turn them over and baste the skin side while the meat side cooks. Cook both sides about 7-8 minutes basting the side that is up while the other side cooks. Place the filets on a bed of cheese grits and dig in! Absolutely delicious and very simple.

Tight lines everyone! See you in 4 weeks!