Thread: King Mackerel Two Ways

Menu
Fresh King Mackerel Two Ways with Pineapple/Apple Salsa
Grilled Bacon Wrapped Asparagus
Cranberry Almond Salad with Raspberry Vinaigrette

Grilled Steaks with Blackened Seasoning
Grilled Fillets in Foil with Butter/Blackened Seasoning





Grilled Bacon Wrapped Asparagus

Now see....Here I thought my grilled ribeyes finished in drawn butter, oven roasted red potatoes, and sauteed green beans w/ onion gravy were the shiz....then you post this! I'm gonna have to start taking a bunch of pics for competition! lol

Onion gravy.... Now that sounds good, tell me more.

Pineapple/Apple Salsa
1 large can Crushed Pineapple, drained
1 Jazz Apple, chopped fine
2 cans Rotel, original
1/2 Green Bell Pepper, chopped fine
2T Brown sugar
1t Seasoned salt

Mix well and let sit for a few hours in the fridge



Money Shot

Cut 1 med/lrg white onion into quarter rings. Saute in olive oil until just starting to brown. Add 1# of fresh green beans (ends snapped/cut) and saute for 5 min. Salt, pepper, garlic to taste. Saute 2-5 min more, until beans take on the bright blanched color. Add 1 cup water and 2 chicken bouillon cubes, cover the pan leaving a gap for steam and cook for 5-10 min. This step and the last step vary on time depending on just how tendercrisp you prefer your beans. Uncover and cook until the sauce is reduced to a "gravy" in the pan, about 5 min.

When you cut a king mackerel, or any other fish, into steaks, do you try to get between the vertebrae, or just whack them apart with a cleaver? I don't think I've ever steaked a fish, but for grilling this looks like something I'd like to try.

I use a Chefs knife style blade which has a lightly serrated edge. I can saw through most with one or two slicing motions, or simply smack it through with my hand.
Don't try this with a regular fillet knife, unless you like reshaping the ruined edge.