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Seared Spanish Mackerel

When you filet the Spanish, leave the skin on and cut across filet every 2 inches to create smaller pieces.

Dust meat side of Spanish with a mixture of:

Garlic powder


A little Freshly Ground Black Pepper


Any spices that you love, but leave out salt

Sprinkle skin side of Spanish liberally with medium grind Sea Salt.

Pre-heat a heavy skillet with enough Olive Oil to coat the bottom.  Place fish, Skin Side Down, in the hot skillet.  It will curl, so be ready with a large spatula or Bacon Press to hold it down flat until it sets.

Allow skin side to cook until skin is crispy, then flip and cook until meat is white but still juicy.  Serve warm with sides of your choice, and be sure to drizzle pan juices on the platter of fish before serving.

This is really good with sauteed Plantains, with a spicey Mango or Pineapple Salsa on the side!

Linda McMullan

Seared Tuna - 2012 Version

Cut your Tuna Steaks at least 1" thick


1/3 cup Toasted Sesame Oil

1/3 cup Peanut Oil (or more if you have a lot of steaks)

2 heaping Tablespoons Powdered Ginger

1 Tablespoon Smoked Paprika

1 Tablespoon Powdered Chipotle

2 Tablespoons Soy Sauce

1 Tablespoon Fish Sauce (A must - find in the oriental aisle)

...if you have a lot of steaks, increase your spices accordingly, but be careful with the fish sauce-it is salty.

Mix marinade ingredients in a one gallon Ziploc Bag.  Add Tuna Steaks and squeeze all the air out while sealing the bag.  Manipulate steaks inside bag until well coated, then lay bag flat with steaks lying flat inside.  Turn bag often while marinating.

Pre-heat a dry, Large Cast Iron Skillet until it is just about smoking.  Lift Tuna out of bag with tongs, letting them drip for a moment before placing in the skillet - you don't want to add grease to the skillet except for what is coating the Tuna.

Do not turn until the first side has seared and caramelized a bit.  Flip with tongs or spatula-don't poke with fork.  Let 2nd side sear on high heat until the steak has firmed up a tiny should still clearly see red meat in the middle.  Remove steaks and put them on a platter, loosely tented with foil and allow to rest for at least 5 minutes-longer is better.

To serve, slice steaks across the grain and arrange on a bed of Baby Greens of your choice.  Drizzle any juice from platter and skillet on steaks and greens.

Linda McMullan


Dolphin (Mahi-Mahi) filets cut into strips about 2 x 3
1/2 cup flour
2 eggs
Garlic powder to taste
Juice of 2-3 lemons or limes
Salt to taste
Sliced Mango and/or Blackberries
Small Capers
White wine
Mix flour, garlic powder adn salt (be generous) togeter in a mixing bowl.  Lightly whip two eggs adn add to the flour mixture.  Stir in teh juice of the lemons (or limes).  If batter is still too thick, add a little water.  The batter should be thinner than pancake batter.
Heat Olive oil and a pat of butter in a skillet.  Dip the Dolphin fingers in the batter and saute' in the hot oil until golden brown.
when all the fish has been cooked, drain the oil until only a little is left in the pan.  Put your fresh fruit into the hot pan, and add the Capers.  Saute' for about a minute, then deglaze with White Wine.  Simmer for 30 seconds on high, stirring up all the browned bits in the bottom.
Drape the sauce with fresh fruit and Capers over the filets and serve immediately.
Linda McMullan


King Mackerel filets about 3 x 5 inches in size
1/2 cup self rising flour
3 tablespoons Sesame Seeds
1 tablespoon dried red chile flakes
Garlic powder to taste
Olive oil and butter
Using the bottom a glass or flat meat tenderizer, gently "smash" the filets of Mackerel until about 1/2 inch thick.  Sprinkle each filet with salt.
Combine dry ingredients in a shallow bowl, and dredge smashed filets in the mixture.
Saute' in a skillet in hot Olive oil that has a pat of butter melted into it until the fillets are golden brown.  They will cook fairly fast.
Linda McMullan

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