Hey guys... Caught a limit of Spanish today off the pier and created simple way to cook them..
sweat down some minced garlic in light virgin olive oil (low heat bout 15-20 min)
sear fillet skin up for 1-2 min the flip to skin down til done
Seasoned fillets with old bay dry rub (lightly) and drizzled lemon juice
Turned out amazing. Meat flaked right off the skin
served with slaw, homemade cocktail and hush puppies
