Spanish Mackeral on the grill....
I did some the other night. Fresh is the only way with the Macks in my opinion.
So, I start by filleting the fish and leave the skin on. I don't cut the fillets up or anything just one fillet per side - skin on.
Next I use a paper towel to dry each fillet before applying seasoning and lay them out in a large flat pan or dish skin side down. Season with Old Bay (generously), salt, pepper, fresh lemon, and brush on some melted butter after seasoning. Reserve some melted butter for grilling as well.
Next, cover your gas or charcoal grill top with tin foil and heat it up pretty hot. Medium is perfect on my gas grill with the lid closed.
Lay the fillets on the foil covered grilltop side by side, skin side down and close the lid. Do not flip during the cooking process but moisten with butter when it becomes dry-looking. Once all of the "pink" is gone, the fish is done. At this time you can use a spatula to remove the fish. The key is that the skin sticks to the foil, therefore the spatula is ran between the fish and skin - leaving you with a skinless fillet. Do not over cook.
With the spaniards, there are bones down the middle and a little section of dark meat so you have to be careful there, otherwise its the shizzle my nizzle!! You can cut that stuff out beforehand but you'll have small pieces of fish and won't have a nice slab of a fillet that covers half your plate.
Now go catch some macks for the grill! I'm sure any ol fish would work equally as well..
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After:
How'd I do Nipper?