Black and Bleu King Mackerel
By now most avid anglers have their carburetors cleaned out and hooks shined up for spring fishing. No doubt spring has sprung and fishing is on.
Capt. Dave Jarmon and I have spent a long, cold winter chasing the elusive king mackerel, so I thought it necessary to do a king mackerel recipe. If you think king mackerel isn’t delicious, this recipe might cause you to rethink your eating habits.
Serves 2
1 lb. king mackerel fillet (skinless & boneless)
1 large skillet (sauté pan)
1 tbsp. canola oil
1 fan on high (or cook outside)
1/2 cup or more of “Naturally Fresh” Bleu Cheese dressing (if you don’t like Bleu Cheese, you may substitute Ranch)
Homemade blackening seasoning:
1 tbsp. paprika
1 tbsp. black pepper
1 tbsp. cayenne pepper
1 tbsp. granulated garlic
1 tbsp. dry dill weed
1 tbsp. kosher salt
1/4 tsp. cinnamon
1/4 tsp. ground clove
1 tbsp. onion powder
mix all ingredients together
To prepare the king mackerel, cut the one pound fillet into two equal portions and lay side by side. Evenly spread the homemade blackening mix all over both portions.
Once the fish is thoroughly covered, place it back in the refrigerator. This refrigerator time will allow the fish to absorb all the spice.
Okay, now that the fish is ready, pre-heat your pan and oil to a medium-high heat. Once the oil begins to smoke, add the fish. Cook the fillets on each side for five minutes.
When the fish is done, put it on dinner plates and spoon on some Bleu Cheese dressing (or Ranch) as a sauce.
I like to complement this dish with mashed potatoes and asparagus or broccoli.
Eat and buy local,
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.
