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Smoked grilled Kings

2171 Views 0 Replies 1 Participant Last post by  JD
Had several nice Mackrel filets from Friday's trip. We tried several combinations; home made and bottled. This is our favorite:

  • Filets of one King: quartered, skinned & red strip removed

  • Put soy sauce (1/2 cup) into covered bowl and add filets (turn several times to cover in sauce)

  • Sprinkle Dirkee Six Pepper blend on both sides, add a smidgen of Old Bay to one side

  • Marinate in fridge for 2 hours turning once

Heat a gas grill on "low" and add wet Mesquite chips to the drip bar to create smoke (note: keep adding wet Mesquite chips as needed throughout the cooking process). Those with smokers need only use the marinade and smoke as you normally do fish.

Once smoking, put marinated King Mackerel filets on the top rack (or as far from the heat as possible). Cook approximately 30 minutes on one side and flip when the edges are brown or when the grill marks are present when slightly lifted (cooking time will vary with grill temp).

Cook another 20 minutes until the entire outside is brown and the meat flakes. Serve with your favorite veggies (we had corn-on-the-cob and parsley-buttered potatoes). Top off with your favorite beverage - this goes well with a good wine or ice cold beer :)

p.s. This recipe will work with any oily fish (the secret is the grill and filet method). Our second choice (we grilled a second King this way) is to substitute the home made marinade with Allegro Hot & Spicy Cajun marinade. A darn close second ;) Some may want to substitute the parsley potatoes with Tater Tots :)

Please add your favorite recipes. We're always looking for ideas.

Later folks
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