Monday, May 2, 2011

Spanish Mackerel & the Gulf

Stephen had the pleasure of going fishing with our friend Tommy and his son Larkin.  
They caught about 10 Spanish Mackerel's, and brought all of them home for us to eat.

 Tommy sent this picture via his phone, blurry, but still a good photo of the boys.

Tommy filleted the mackerels that they caught for us. 
We kept them cold until ready to cook that afternoon.
I rinsed them, and patted dry.
I used garlic infused oil, pepper, and lemon juice, and let marinate for about 1 hour.
I placed them on parchment paper on a baking sheet, and broiled for about 12 minutes.
The mackerel turned out moist, and really flavorful.
I served it with some sauteed kale and Pancetta.
It was really yummy.
Fresh fish is the best, especially from the Gulf.


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