High Broiled Spanish Mackerel

You will need:
2 spanish mackerel (4 fillets—skin-on, bone out)
granulated garlic
lemon pepper
kosher salt
1/2 stick butter
1 lemon (cut into 4 pieces)
cooking oil
large broil pan or pyrex dish

To start:

Before you begin, make sure any side dishes are within 8-10 minutes of being done. 

Pre-heat the oven to high broil.  I like to use the 1/2 stick of butter to coat the bottom and sides of the dish or pan. 

After coating, I save the remaining butter and cut it into 4 patties; this is for when the fish is done and ready to serve.

To broil the fillets, you need to arrange them in the pan or dish so there is space in between each fillet. I’ve also learned through experience to fold the tail section under the thicker part of the fish to allow for more even cooking (and it makes it easier to slide the fillet out with a spatula). 

Once you have the fish in the pan, drizzle enough cooking oil to coat the top of the fillets. Dash the dry spices, using just enough to coat the fish.  

Put the fillets in the oven, and broil approximately 10 minutes on the middle rack (some ovens are bigger than others, so just make sure you are not too close to the burners).

Watch for the fillets to turn a golden brown. When they are ready, remove from the oven and place a butter patty on each fillet. Then squeeze lemon juice over them. 

They’re now ready to serve. 

Go fishin’ and get dinner.

Chef Danny H.

Danny Hieronymus was born and raised in Wrightsville Beach into a commercial fishing family and has been catching fish throughout NC all his life.  He has also been cooking with his mother since he was 8 years old in the family restaurant. He can be reached at capefearcookin@yahoo.com.

by Gary Hurley