Grilled Spanish Mackerel with Fresh Mint Sauce

 

If you are a fish lover like me then you know Spanish mackerel are a highly valued fish throughout their range from North Carolina to Texas. When ever I go to the fish market, I always search for a thick, fresh steak of Spanish mackerel or Sword fish for grilling. It can cost you a bit depends on the fish harvest levels.

With just a few simple ingredients you can do wonders with this fish, creating a restaurant quality meal. If you enjoy the strong lingering fish taste this Grilled Spanish mackerel brings to the table, then this recipe for you. The following marinade is very easy to make and they can make your grilled fish steaks come alive with flavor .

If you are using frozen steak, its important to give enough time to thaw other wise it will fall apart when you put in the grill. You can use any type of BBQ grill , charcoal or gas. I have used Webber Gas Grill which evenly cooks the fish on both sides.

I also made a fresh mint sauce to go with the grilled Fish and butter garlic sauce for the boiled vegetables and squid rings.

Ingredients:  Grilled Spanish Mackerels

2 Spanish Mackerel steaks, 1 1/2 inches thick

2 table spoon olive oil

2 garlic cloves, minced

1 lemon, sliced

1/4 teaspoon ground pepper

1 tablespoon fresh coriander leaves, chopped

1 teaspoon fresh ground ginger root

Directions:

1.     Light grill, set to medium heat, cover surface with aluminum foil.

2.     Rub all sides of each King mackerel steak with olive oil, rub salt, pepper, and garlic, coriander onto the top and bottom of each steak.

3.     Place the Spanish mackerel steaks onto aluminum foil, cover each with lemon slices.

4.     Cook 5 minutes, remove lemon slices, flip, place lemon slices back on top.

5.     Grill until the mackerel steaks flake easily with a fork.

6.     Serve the Grilled King Mackerel  with boiled vegetables and boiled squid rings

Ingredients: Butter Garlic Sauce

4 tablespoons unsalted butter
4 cloves garlic, crushed

Directions:

Melt butter, add garlic and set aside. Strain just before using. Brush on meat or fish before broiling or grilling.

Ingredients: Fresh Mint Sauce

1 bunch fresh mint leaves (about 1/2 cup minced leaves)
1 tea spoon dark brown sugar
1 tea spoon. Tarragon wine vinegar

Directions:

1. Wash the mint and pull of the leaves. Combine leaves, stems, sugar and vinegar in a heavy saucepan.

2. Bring to a boil, reduce heat and simmer for 20 minutes or until sauce is slightly thickened. Lift the leaves and stems from sauce.
3. Discard stems. Chop the leaves very fine and return to sauce.