|09-28-2001 01:43 PM|
|juro||Spanish macs are awesome eating. I've had them sushi style and grilled, both delicious but the sushi was incredible. I'll have to try this recipe too.|
|09-28-2001 01:34 PM|
|Hawkeye||I tried this recently with a frozen filet. I just shaved the fillet into the lime juice. GREAT STUFF!|
|07-10-2001 03:22 PM|
|Fishinimpossible||I guess you can tell where my mind has been today. I had some down in Cabo San Lucas in April. The stuff is incredible as a dip with nachos or in a taco.|
|07-10-2001 12:24 PM|
|juro||We'll have to try this at the boneclave... plenty of spanish macks!|
|07-10-2001 12:20 PM|
--NO Cooking--Bring the ingredients on your boat next time and just add the fish!!!
Fillet 1 Sierra (also called Spanish) mackerel leaving the skin on. You can use any fish, but I find the soft delicate flesh of the Sierra to be the best. Take a fork and while holding on to the skin with one hand and scrape the meat off the fillet into a bowl ? mashing it as you scrape it off. Throw away the skin.
Take 4 to 6 key limes and squeeze the juice over the fish. Mix it well and place the mixture in the sun for 10 to 15 minutes. The combination of sun and acid from the limes will 3cook2 the flesh. When the flesh turns white, add the following:
1/2 finely chopped medium onion.
1 finely chopped medium tomato.
1 finely chopped carrot.
Chop up a few strands of fresh cilantro.
1 to 2 Serrano chili finely chopped.
Add 3 T. of your favorite salsa to taste.
A few chips and ice cold beer and it doesn't get any better.