I’m not a big Mackerel fan of either species, but I tried this on Spanish (the better of the two) and it was out of site.
What you need:
Sesame Oil
Ms. Dash Garlic and herb
Salt
Pepper
Powdered Ginger
butter
So here goes:
Dust the boneless/skinless fillets with the garlic, salt, pepper, and very light ginger. Get your butter melted in the frying pan. Just before you drop the fillets in the butter, drizzle them with the sesame oil and them them sit for a few seconds to soak it in. Fry in just a little bit of butter for a few minutes a side. This was the best spanish i’ve ever eaten, seriously. It browns nicely and make a crispy crust.
You can use this recipe on the grill with a fish that has a more firm flesh, like Cobia. 
Don’t touch me there
BOATLESS!!
T4ME, sounds good!
I’ve always done the spanish on the grill with a similar concoction.
I just lay out a piece of tinfoil on the grill top, heat, coat tinfoil with melted butter & lemon juice before laying out the fillets skin side down (if not double filleted). Brush on the butter/lemon juice concoction (and whatever spices - I like Old Bay). Cook until flakey without flipping. If you leave the skin on, it will stick to the tinfoil and you can just run the spatula b/t the skin and meat to remove from the grill. Flake the meat away from the boney lateral line & you won’t get any bones or bloodline.
I bet if you grilled it like you’re talking, you could take it from the grill right into a taco shell. That would be good. I cooked some seabass like that not too long ago, but what I do is sit the fillets in the foil, add butter and a SLICE of lemon, rather than juice. Parsley, garlic, and some other stuff. And I wrap it tight.
I’m going to try it your way. Sounds like the meat might get a little firmer that way. 
Tacos, here I come.
Don’t touch me there
BOATLESS!!
I’ve yet to make fish tacos…but you got me thinking of making fish tacos w/ the spaniards.
If the forecast works out I might make take my nephew out this Saturday for some king and/or stray dolphin action…
And here I thought this was going to be either about getting your bait back and cooking it or something to do with grilled/broiled/baked/fried flip flop.
Just never really cared for Mackeral in any form.
Mark
Mako 262 Twin Yammaha F200s
Yeah, but do you consider a dog to be a filthy animal? I wouldn’t go so far as to call a dog filthy but they’re definitely dirty. But, a dog’s got personality. Personality goes a long way.
“Life’s tough…It’s even tougher if you’re stupid” John Wayne
King isn’t great. Spanish is pretty good. I think king is better battered and fried.
Any extra…the crabs LOVE em.
Heat some cooking oil up to 350 degrees and put some old bay seafood breader on the fish and drop them in. that tastes pretty good too
There’s a fine line between fishing and just standing on the shore like an idiot.
-Stephen Wright
¼ cup salad oil
2 tbsp lemon juice
2 tbsp soy sauce
2 tbsp finely chopped onion
2 cloves crushed garlic
1 tsp celery salt
Dr Bill Snyder gave me this years ago but I add 2 tbsp of minced ginger and 1 tbsp of sesame oil. The leftovers make great fish salad( like tuna salad)
I could put some smoke to KM and you would love every bit of it. It’s like Wahoo, but less dry.