When it comes to cooking up a Big Mack like our award winning King Mackerel, we want to make sure we have THE MOST delicious recipes. Chef Melanie Wilkerson provides us with a delicious take on this saltwater fish that is sure to tempt the taste buds and delight the senses! Read on for a simple yet gourmet way to cook your next King Mackerel catch!
Smoked Mackerel Ingredients
Smoking wood chips Olive oil
Gut and clean under cold water, then dry.
Soak your wood chips in water for at least one hour. Use any flavor you would like.
Liberally coat fish inside and out with sea salt, let stand for 30-45 minutes.
After fish feels a bit firm (about 45 min), wash the salt off again with cold water and dry.
Don’t skip this step.
Place a foil tray on your grill rack where you place your charcoal, underneath where your fish will go and fill it with water.
The remaining space should be filled with charcoal. Be sure the vents on the bottom of grill are open. The vents under the foil tray should be closed. Light the charcoal and let the grill heat up until all coals are evenly hot.
When coals are ready, place the fish on the grill above the water tray. Put the lid down and close the vent above the coals, but keep one open above the fish.
Let cook for about 30-45 minutes.
Look for small amount of smoke coming out of top vent.
If it stops smoking add a few more chips.
Meat should be white throughout when finished.
Drizzle with a great olive oil and top with chopped fresh herbs
Special Thanks to Chef Melanie Wilkerson for this succulent King Mackerel recipe! We can't wait to try it out on our next big catch!
Follow her on Instagram for more delicious meals ideas! @chef.melanie.wilkerson