Summertime is here, which means the Spanish Mackerel are biting! They are definitely a summer fish and the season peaks in July, August and September. Whether your fishing off of your new Robalo boat or fishing off of the Folly Beach pier, you’ll find yourself catching some mackerel. Since it’s that time of the year, we’re teaching you a great oven roasted recipe that will be sure to spice up your catch of the day!
INGREDIENTS:
– 4 wild-caught Spanish Mackerel fish (bone in, gutted, cleaned, head and tail discarded)
– 4 tablespoons olive oil
– 4 tablespoons minced garlic
– 4 teaspoons capers
– 1 and 1/2 cup grape tomatoes
– 1 and 1/2 teaspoons dried oregano
– 1 and 1/2 teaspoons dried thyme
– 4 bay leaves
– 10 dried chili peppers
– 2 lemons (sliced in rings)
– 1/2 cup cilantro leaves (washed, dried and chopped)
– salt and pepper
INSTRUCTIONS:
Marinade:
1. Using 4 tablespoons of olive oil, rub each fish with olive oil and set aside.
2. Slice 1/2 cup of grape tomatoes in half.
3. On the inside of each fish, spread evenly 1 tablespoon of minced garlic and sprinkle with salt, pepper, a pinch of thyme and oregano.
4. Stuff each fish with a few sliced grape tomatoes, 1 dried chili pepper, 1 teaspoon capers, 2 slices of lemon and 1 bay leaf.
5. Place fish in a deep baking dish so they sit tightly and close to each for the marinade to soak into them.
6. Cut one fresh lemon in half and squeeze it over the fish. Place the lemon halves into the dish between the fish. Top with fresh cilantro, cover with plastic wrap and refrigerate for 2-4 hours.
Bake:
1. Preheat oven 350F and set the oven rack in the middle.
2. Cover a baking sheet pan with aluminum foil and lightly grease it with 2 tablespoons of olive oil.
3. Transfer each fish to the prepared baking sheet pan, top with a slice of lemon, add the remaining one cup of grape tomatoes and the remaining 6 dried chili peppers to the pan. Divide evenly between the fish.
4. Drizzle with a little extra olive oil. Pour the marinade over the fish.
5. Place in the oven for 40 minutes, or until fish is cooked through and the flesh is white.
6. Serve with rice or roasted veggies.
7. ENJOY!
Adapted from Sweet and Savory Meals
