How to cook Cajun Broiled Spanish Mackerel
- 4 Spanish mackerel fillets (about 6 ounces each), skinned
- 4 tablespoons butter
- 1 tablespoon strained fresh lime juice
- 1/2 teaspoon anchovy paste
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1 tablespoon vegetable oil
- 1 lime, cut lengthwise into 4 or 8 wedges
- Preheat the broiler to its highest setting. Melt the butter over moderate heat in a small saucepan. Remove the pan from the heat and stir in the lime juice, anchovy paste, red pepper and salt. Set the butter sauce aside.
- Pat the mackerel fillets completely dry with paper towels. Then, with a pastry brush, spread the vegetable oil evenly over the grid of the broiling pan.
- Arrange the Spanish mackerel fillets side by side on the grid, and brush them with about 2 tablespoons of the butter sauce. Broil 4 inches from the heat for 4 to 5 minutes, brushing the fillets once or twice more with the remaining sauce. The mackerel is done when the tops are golden brown and the fish feel firm to the touch.
- With a wide metal spatula, transfer the fillets to a heated platter. Arrange the lime wedges around the broiled mackerel and serve at once.
The Cajun Broiled Spanish Mackerel is a very affordable dish. Delicious simple, and easy recipe.
This recipe for Cajun Broiled Spanish Mackerel serves/makes: 4
The Cajun Broiled Spanish Mackerel recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Mackerel
Preparation Method: Broiled/Grilled