>jmk446NOT writes:
>
>DH went deep sea fishing last weekend and came back with a dozen or so
>King Mackerel fillets. I have a few recipes for this type of fish but
>it looks like I could probably use a few more. Any pointers would be
>appreciated.

Too bad they were filleted... mackerel are a fatty fleshed fish and are at
their best hot smoked whole. Leave the skin on the fillets (hopefully it's not
removed, or you may as well put it out for the local stray cats now), salt n'
pepper, and simply cook over med-low heat on your outdoor grill just until
flesh flakes... serve with lots of lemon wedges... spanish rice and sangria.

MY SPANISH RICE

1/4 cup olive oil
2 onions, finely chopped
2 green bell peppers, diced
2 ribs celery, finely chopped
3 cloves garlic, minced
1 cup long-grain white rice
One 8-ounce can tomato sauce
1 1/2 cups water
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon cumin (optional)

Heat the olive oil in a large frying pan over medium heat, then add the onions,
green peppers, and celery and sauté until soft, about 3 minutes. Add the garlic
and cook for another minute while stirring. Add the rice and stir together to
mix. Add the tomato sauce and the water carefully. Season with the salt and
pepper, and add the cumin, if using. Bring to a boil, lower the heat, cover,
and simmer for 20 to 25 minutes, until the rice is done, stirring once or
twice.
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---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
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"Life would be devoid of all meaning were it without tribulation."
Sheldon
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