Need a good Spanish mac recipe

[riverview]

Looking for great ways to cook Spanish mac's.

[BUDC]

My favorite.............
House of Autrys Seafood Breader. Pat dry the filets, wet with milk/egg mix, dredge through or shake in a baggie of the Autrys, slow fry to a golden brown. You'll need a napkin--to catch the drool!!!
Left over is great with tartar or cocktail sauce on a sandwich--hot or cold, even lettuce and tomato. (Cut the pieces to sandwich size when you fry them.)
Geez, Now I'm hungry!!
budc

[HJS]

Just caught my first 2 spanish macks last Wednesday (9-17-08). They were a breeze to fillet, but I couldn't cut the skin off. My knife kept cutting thru the skin, so I just left it on. Seems the cellophane skin nearly disappears when fried anyway.

What do others do about the skin on macks???

[BUDC]

It takes a fairly sharp knife. For me not-too-sharp works better than the razor-sharp knife. There is a trick to keeping the knife between the skin and meat. It is an acquired talent and the only instruction I can offer is keep the blade parallel to the cutting board--hardly any downward angle(1 or 2 degrees) and don't put so much downward pressure on the blade. It is not really that hard to do, just getting the "touch" right takes practice. Cut the slab off the bone leaving the tail end attached. Flip the filet over the tail, get the blade under the meat and push the knife with a forward/backward rocking motion toward the end. Personally, I cannot hold the skin if the slab is cut off the fish.
Remember, the trick is practice, so YA HAVE TO GO FISHING MORE!!
Good Luck,
budc

[ctb]

One of the best tasting fish that swims. Keep it simple. Broiler, a little butter, a little lime juice, finish with some Old Bay. I went on a charter in Hatteras in June and we had about 30. They fed 8 people twice and they all loved it.

[V.B. wells & irrigation]

This was posted on the board a few weeks ago. I tried it and it was great.

Filipino Ceviche of Spanish mackerel Recipe


Ingredients:
· 1 whole Spanish mackerel, about 1 1/2 pound, gutted, cleaned, filleted, bones picked over
· 1/2 cup sea salt
· 1/2 cup lime (or lime and calamansi) juice
· 1/4 cup slivered red onion or shallots
· 1 long green pepper, thinly sliced, optional
· Coarsely ground black peppercorns
· Splash of Vietnamese fish sauce or cumin and hot sauce
How to cook:
· Cover the mackerel fillets with sea salt and store in the refrigerator at least 30 minutes, ideally 3 hours.
· Rinse with cold water and gently pat dry.
· Making sure all pin bones are gone, chop in to cubes and mix in a bowl with onions, green peppers, onions, peppercorns, and lime juice, enough so fish is completely submerged.
· Cover tightly with plastic wrap and let stand in the refrigerator for at least an hour.
· Before serving, splash a few drops of fish sauce, or if you prefer use some cumin and a little hot sauce and serve with tortilla chips
Notes:

The Filipino Ceviche of Spanish Mackerel is a very affordable dish. Delicious, simple, and easy recipe. Comments:

Ceviche (also spelled as cebiche, seviche or cevice) is a form of citrus marinated seafood salad, popular in many Latin American countries, originating in the Viceroyalty of Peru.


More variations:

In Ecuador, especially in the Quiteño tradition, shrimp ceviche tends to be made with ketchup or tomato sauce. The Manabí style, made with lime juice, salt and the juice provided by the shrimp itself is very popular. Occasionally one can find ceviche made with clam. It is served in a bowl with toasted corn kernels as a side dish (plantains and pop corn are also typical ceviche side dishes). Sea bass, octopus and crab ceviches are also common in Ecuador. A spondylus ceviche, a delicate clam only found in certain parts of the Manabí province, is a rare treat. The Incas referred to the spondylus as the food from the gods.
In Chile, ceviche is often made with fillets of halibut or Chilean sea bass, and marinated in lime and grapefruit juices, as well as finely minced garlic and red chile peppers. Often fresh mint and cilantro are added.
In Mexico and other parts of Central America, it is served in cocktail cups with crackers, or as a tostada topping and taco filling. Shrimp, octopus, squid, tuna, and mackerel are popular bases for Mexican ceviche. The marinade ingredients include salt, lemon, onion, chile, avocado, coriander, and parsley. Tomatoes are often added to the preparation.
In Panama, it is prepared with lime juice, salt, scotch bonnet pepper, chopped celery, salt and sometimes coriander. Ceviche de corvina (white sea bass) is very popular and served as an appetizer in most local restaurants. It is also commonly prepared with octopus and shrimp. In Cuba, ceviche is often made using mahi-mahi prepared with lime juice, salt, onion, green pepper, habañero pepper, and a touch of allspice. Squid and tuna are also popular.

Ceviche from Costa Rica


In Costa Rica, the dish includes marinated fish, lime juice, salt, ground black pepper, finely minced onions, cilantro and finely minced peppers. It is usually served in a cocktail glass with a lettuce leaf and soda crackers on the side as per Mexico. Popular condiments are tomato ketchup and tabasco. The fish is typically tilapia or corvina although mahi-mahi, shark and marlin are popular.
In the Philippines, ceviche is known as kinilaw or kilawin, and is prepared in a very similar fashion to the Latin American style: the raw fish is marinated in white coco vinegar, calamansi lime juice, chillies, onions, bell peppers, salt and julienned fresh ginger. The most common fish used is Spanish mackerel, but Filipinos make kinilaw from many other types of seafood, including oysters, shrimp, and whitebait. This is an example of "fusion" cuisine, as the preparation style was most likely influenced by trans-Pacific trade with Spaniards coming from the Americas and Europe.