Fish and Seafood Recipes

I can hear your wheels turning. "Fish and Seafood? On an Indiana farm? Yeah. Right."

It's OK. Trust me. First of all, we love fish and seafood. We live almost within spitting distance of the Ohio River and several trout streams.

Second, our young man Ben is a commercial fisherman in Florida (that's him in the pic) and we're constantly trying to work out how to get fresh seafood up here.

Third, Glenn's constantly suggesting that we look into putting tilapia and fresh water shrimp in our pond. Whatever.

All that being said, I thought I'd share a few of our favorite recipes for those moments you happen across fresh fish. Or frozen.

I snagged the following two recipes from this site, but have seen them on other sites so I really don't know who to attribute.

Down-Eastern Style Grilled Spanish Mackerel

Adam on Ben's boat off Stuart, FL
Yield: 6 servings

  • 1/4 cup olive oil
  • 3 lemons, sliced
  • 6 large Spanish Mackerel fillets
  • Salt and ground pepper
1. Light grill and set it to medium heat, cover the surface of the grill with aluminum foil.

2. Rub both sides of the fillets with olive oil and place them skin side down onto the aluminum foil.

3. Sprinkle the fillets with salt and pepper, cover each completely with the lemon slices.

4. Grill until meat just begins to flake, do not flip fillets.

5. Serve immediately.

Spanish Mackerel with White Wine Sauce

Yield: 4 servings

  • 2 cups white wine
  • 3 TBSP wine vinegar
  • 3 TBSP olive oil
  • 2 onions, cut into thin slices
  • 1 carrot, thinly sliced
  • 1 clove garlic, minced
  • 3/4 tsp dried thyme
  • 1/2 tsp coriander seeds
  • 8 peppercorns
  • 8 parsley sprigs
  • 2 bay leaves
  • 1 1/2 tsp salt
  • 2 pounds Spanish Mackerel fillets
  • 1/4 tsp ground black pepper
1. In a medium stainless-steel saucepan, combine the wine, vinegar, oil, onions, carrot, garlic, thyme, coriander, peppercorns, parsley, bay leaves, and salt. Cover and bring to a boil. Reduce the heat to moderately low and cook for 10 minutes.

2. Oil a heavy flameproof 9-by-13-inch stainless-steel or enamel pan. Put the fish, skin-side down, in the pan in an even layer. Pour the hot wine broth on the fish, spread the vegetables over the fillets in an even layer, and sprinkle with the ground pepper. Cover with aluminum foil and bring to a simmer over moderately high heat.

3. Reduce the heat and cook at a gentle simmer until the fish is just done, about 10 minutes for 1/2-inch-thick fillets. Remove the parsley and bay leaves. Serve in shallow bowls.

Broiled Spanish Mackerel

  • 6 (3 ounce) fillets Spanish mackerel fillets
  • 1/4 cup olive oil
  • 1/2 teaspoon paprika
  • salt and ground black pepper to taste
  • 12 slices lemon

  1. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Lightly grease a baking dish.
  2. Rub both sides of each mackerel fillet with olive oil and place with the skin side down into the prepared baking dish. Season each fillet with the paprika, salt, and pepper. Top each fillet with two lemon slices.
  3. Bake the fillets under the broiler until the fish just begins to flake, 5 to 7 minutes. Serve immediately.

This one came from Allrecipes.