Just finished grillin’ and devouring some good ol’ Spanish mackerel. Thanks again Chris! :bow:

Not much of a recipe but here’s how I do it.
1. Place the boneless/skinless filets in a mixing bowl
2. Pour in a little Dale’s and swish the filets around in the Dale’s (The more you use, the saltier the meat, don’t get carried away)
3. Pour in a bunch of Zesty Italian Dressing and swish the filets around in the dressing.
4. lay the filets flat in a pan or other coverable container (I use a TupperWare Bacon Keeper)
5. Pour in the remaining marinade from the bowl, cover and stick ‘em in the fridg to marinate at least a couple hours, overnight is fine too.
6. Fire up the grill and dust the filets with Emril’s Essence seasoning on both sides and place the filets in a well oiled/sprayed grilling basket. (I like the kind with a removable handle so I can completely close the grill lid.)
7. When my gas grill gets to about 350, I stick the basket of filets on the grill, close the lid and turn the burns to low. 4 to 5 minutes on each side works for me.
8. ENJOY! :yippee:

This works great for all fish, or at least I haven’t found any that I don’t like this way!