Name: Spanish Mackerel
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Cuisine: American, French
Ingredients: 1 lb of fillet Spanish Mackerel; 1 teaspoon granulated garlic powder or 2 cloves of fresh minced; 1 teaspoon cajun or creole seasoning; 2 tablespoons butter; salt, pepper, and cayenne to taste; 1 fresh lime juiced then sliced; 1 tablespoon Worcestershire sauce

This Spanish Mackerel Recipe is hot off the grill with smokin amazing flavors of lime butter!

It's so wonderful living near the beach especially when my husband brings home a fresh catch!

Well, this is the fresh catch of today called Spanish Mackerel and this seafood is a flaky delight if you get to catch one.

Grilled to perfection for all seafood lovers out there you will be drooling for a bite with these recipe ingredients below.

Baked, Panfried, and More Methods Including Air Fried

Seriously whether you grill on a campfire, gas grill, pan-fry this or even place it in the air fryer, the fish will be one of your favorite buttery-tasting seafood delights.

Fresh seafood cooks really fast between 5 to 8 minutes depending on the thickness, and you never want to marinate it with citrus because the acid will cook it!

All you have to do is add the fish to foil with the spices and butter with freshly squeezed juice (lemon will work fine also) and pick a cooking method.

Cooking Methods

Air Fry: place the fish in an aluminum pie tin with all the fix-ins then air fry at 400 degrees for 11 minutes check to see if the fish flakes easily with a fork
Pan-Fry: add the fish to preheated cast-iron skillet with 2 tablespoons of melted butter and garlic. Top the fish with all the seasoning and pan fry for around 12 to 14 minutes on each side
Oven-Baked: follow the same directions for the foil-wrapped version on the grill and bake at 400 degrees for 15 to 20 minutes depending on the thickness always check the internal temperature is at 140 using a meat thermometer. The fish only has to be cooked long enough to heat through.
Smoked: Preheat the smoker to 275 degrees. Place the mackerel fillets skin side down on the smoker rack and smoke for 2 hours or until the internal temperature reaches 160 degrees and the flesh flakes apart when checked with a fork.

Ingredients to have on hand exact measurements below in the printable recipe card

fish
lime
butter
garlic
Worcestershire sauce
salt, pepper
cajun or creole seasoning

Best Fresh Healthy Spanish Mackerel Ever

Spanish Mackerel is the tastiest of the Mackerel family and a beautiful fish, with dark grey-blue skin and darker, and full of juicy meat with great health benefits.

With our several methods of cooking, it's super easy, cooking a fresh catch is always the best, however, you can purchase this budget-friendly fish at the market with pretty good results.

If you happen to catch a few, these are perfect to freeze plain, and you can prepare it after thawing the same ways as mentioned.

Spanish Mackerel is also one of the richest sources of Omega-3 fatty acids rich in protein, with just a three-ounce serving that contains approximately 21 grams.

Then Mackerel is also a great source of vitamins IE: niacin, choline, folate, vitamin E, vitamin D, vitamin A, vitamin K, vitamin C, and vitamin B12.

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American, French

Yield: 4

Author: Claudia Lamascolo