whole grilled jack crevalle and mojara
Posted: Wed Feb 08, 2012 2:14 am
after a long day at anglins with a couple decent fish a 15 inch jack crevalle and and a nice sized mojarra were in my cooler, originally I was going to use the jack as shark bait and had no intentions of eating it, but the current was not cooperating all night so it became my dinner, small jack crevalles are tasty!!!
Ingredients:
dash of salt
dash of ground black pepper
about 1 cup of Badia complete seasoning
after the fish is all seasoned up I place it on the grill, 1 tip I recommend, cut a couple slits on the side of the fish to allow lemon juices and seasonings to soak in to the meat. I cook the fish on medium heat allowing the flame to slowly cook it thoroughly. I cook each side for about 6-8 minutes. cook till the flesh is white and soft and also check that the fishes eye is white and popping out a little, that means she's ready, after it is taken off season it with lemon or whatever you wish here is the finished product!! Bon Apetit!!
Ingredients:
dash of salt
dash of ground black pepper
about 1 cup of Badia complete seasoning
after the fish is all seasoned up I place it on the grill, 1 tip I recommend, cut a couple slits on the side of the fish to allow lemon juices and seasonings to soak in to the meat. I cook the fish on medium heat allowing the flame to slowly cook it thoroughly. I cook each side for about 6-8 minutes. cook till the flesh is white and soft and also check that the fishes eye is white and popping out a little, that means she's ready, after it is taken off season it with lemon or whatever you wish here is the finished product!! Bon Apetit!!
you all that eat the jacks in that manner. i can only pass them smoked while mixed with other fish like mackerel.