The publisher for North Carolina Sportsman, Ty Conti, published this cookbook just last year.
Mustard-Baked Spanish Mackerel
8 Spanish mackerel filets (about 4 to 6 ounces each) boned and skinned
1/2- cup Dijon mustard
1 teaspoon paprika
1 tablespoon minced onion
1 tablespoon ketchup
1 tablespoon honey
1/8 cup white wine
1 cup finely-chopped bread crumbs (plain)
1/2 lemon
Preheat oven to 350-degrees. Mix together all ingredients except for bread crumbs and lemon. Coat fish with mixture and cover with bread crumbs (this mixture allows the breadcrumbs to stick like the filets were battered). Place filets in a greased baking dish and then into a 350-degree oven for 10 to 12 minutes, depending upon thickness of filets. Meat should flake easily with a fork. Remove from oven and squeeze lemon juice on the fish. Serve with wild rice and enjoy. Serves 4.
Mustard-Baked Spanish Mackerel
8 Spanish mackerel filets (about 4 to 6 ounces each) boned and skinned
1/2- cup Dijon mustard
1 teaspoon paprika
1 tablespoon minced onion
1 tablespoon ketchup
1 tablespoon honey
1/8 cup white wine
1 cup finely-chopped bread crumbs (plain)
1/2 lemon
Preheat oven to 350-degrees. Mix together all ingredients except for bread crumbs and lemon. Coat fish with mixture and cover with bread crumbs (this mixture allows the breadcrumbs to stick like the filets were battered). Place filets in a greased baking dish and then into a 350-degree oven for 10 to 12 minutes, depending upon thickness of filets. Meat should flake easily with a fork. Remove from oven and squeeze lemon juice on the fish. Serve with wild rice and enjoy. Serves 4.
