Spanish Mackerel Recipe

HOME YOU ARE HERE CABO FISHING GUIDE Charters Reports Tournaments Fishing Seasons Fishing Articles Fishing Photos Fishing Videos Laws & Regulations Keeping your Catch Sea Temps/Currents Recipes • Dorado (Mahi-Mahi) • Red Snapper • Swordfish • Wahoo • Yellowfin Tuna • Calamari/Squid • Spanish Mackerel • Stews/soups Fishing LInks Fishing Map ABOUT LOS CABOS WEATHER FORECASTS RESORT HOTELS VILLAS & CONDOS RESTAURANTS NIGHTCLUBS SPA & FITNESS GUIDE CABO GOLF GUIDE WEDDINGS ATV TOURS BEACHES SURFING WATERSPORTS SCUBA DIVING ECOTOURS SHOPPING ART GALLERIES CABO PHOTOS CABO VIDEOS CABO MAPS AIRLINES RENTAL CARS OUR CABO MAGAZINE ADVERTISE CONTACT US SITE MAP	Baked Spanish Mackerel (Serves 4-6) 1 pound Sierra or Spanish mackerel filets (you can substitute with any white fleshed fish or salmon) 1/2 cup white wine 1 1/4 cup milk 1 pound spinach salt to season 2 pounds potatoes 6 spears of asparagus 1 egg white peppercorns to season 1 lemon 1 sprig of parsley paprika to garnish 1/2 cup butter, melted Measure wine and milk. Marinate fillets in this mixture for 30 minutes. Wash spinach thoroughly, peel and boil potatoes, and cook asparagus. Cut the lemon into wedges and dip the ends in water and then in chopped parsley, preheat broiler. Poach fish filets in its marinade of wine and milk for 3 minutes. Place half the spinach in a buttered casserole, cover with the poached fillets, add further layer of spinach. In a new pot heat up the potatoes in milk, butter and freshly ground peppercorns, add raw egg and cooked asparagus then cream well until mushy. Put potato mix into a pastry bag and decorate entire surface of pie. Broil to brown surface. Serve with lemon wedges and dust with parsley and paprika.	Spanish Mackerel in Dill Sauce (Serves 4) 1 pound Sierra or Spanish mackerel filets (you can substitute with any white fleshed fish or salmon) 2 2/3 tsp. olive oil 1 1/2 cups pineapple, cubed 1 1/2 cups cantaloupe, cubed 3/4 cup maraschino cherries, halved 1/2 cup plain low-fat yogurt 3 tsp. dried dill weed 2 tsp. cornstarch 2 tsp. white wine 1/2 tsp. sugar salt and pepper to taste Coat the bottom of a baking dish with oil, then place the pieces of mackerel in the bottom of the baking dish. Sprinkle fish with 1 tsp. of dill, then tightly seal baking dish and bake in preheated oven at 375 degrees for 25-30 minutes. While baking, in a saucepan combined the yogurt, sugar, 2 tsp. dill and wine to make the dill sauce. Add a little water to the cornstarch and then add it to the dill sauce. Stirring constantly, heat sauce through but do not bring sauce to a boil. In mixing bowl, combined pineapple, cantaloupe, and cherries to make a fruit salad. Divide salad equally on dishes and remove baking dish from oven. Using a large spatula, scoop out Sierra and place on each plate. Pour an equal amount of dill sauce over each piece of Spanish mackerel and serve.

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