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Spanish Mack

Fireman
Fireman Posts: 5
edited November -1 in EggHead Forum
Looking for a few good ways to cook/smoke/grill Bonita(type of tuna) filet, and Spanish Mack. Any ideas or suggestions?
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  • sprinter
    sprinter Posts: 1,188
    FIREMAN,[p]The spanish is a bit of an oily fish, it's good just as a fillet, cook hot and fast direct with some salt and pepper and butter, garlic, and lemon juice as a baste during the cook. I've also done them cleaned (headed and gutted) and stuffed with a nice stuffing. Wrap it with some butchers twine during the cook to keep the stuffing in. Cook them direct about 300 - 350 till done. They will take a bit longer with the stuffing in them. I'm planning to smoke some spanish this weekend, have never tried that but think it may be good.[p]The Bonita fillet would be best with just some salt and pepper, maybe some butter and garlic and lemon juice marinate also. Cook it hot and fast but dont over cook it, definitely on the rare side. It dries out real quickly. Serve it with a cream sauce of butter and cream and fresh herbs, makes a pretty good meal.[p]Hope this helps, good luck with the cook.[p]Troy
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