Does anyone have a good recipe for Spanish Mackerel?
I’d go grilled, grilled, or grilled here. The flesh of a Spanish is too firm, like tuna, to fry in my opinion. Not a good batter fish. Try this if you want something different: In a Ziploc mix 1/4-cup soy sauce, 2 cloves minced garlic, tablespoon lime juice, teaspoon seasme oil, tablespoon ground fresh ginger, teaspoon honey, few splashes of rice wine vinegar. Marinate the fillets in there for 3 to 4 hours. Then get just a little mayo and mix it with equal amount Chinese hot mustard. Take the fillets out of the bag, brush on just one thin coating of mayo/mustard mix and grill. I used this on all fish with similar flesh…Spanish, Atlantic bonito, blackfin tuna, albacore.
