Okay, we know what a lot of you are thinking…this isn’t a fish most anglers would bother cooking. Hear us out though…Over the years anglers and chefs alike have found ways to make this over-fished species delicious enough to serve to your family throughout the whole year.
Crevalle Jack fillets look and cook similar to steak. To start, like butchers do with beef, as soon as you catch your Jacks, you need to bleed them and then immediately stick them on ice. How fast should you do this you may ask? If you have the capability to do it while you are still on the water, we recommend to get it done that fast. The faster you bleed and ice the fish, the less fishy your catch should taste upon cooking.
Like many do with a fine piece of beef, it is suggested to marinate your Jacks with a delicious marinade, perferably with some citrus added to cut any remaining fishy taste. In this particular recipe we will be using a rosemary-ranch marinade.
Prep: 20 – 40 min.|Cook: 15 – 20 min.|Yields: 2 – 4 Servings
*If you couldn’t get sturdy enough rosemary and selected wooden skewers, be sure to soak the skewers in warm water (6-10) minutes to ensure less likelyhood of fire and splinters.
While we decided to use Jack Crevalle to make this recipe, these ingredients are versatile enough to go with most proteins. Try this recipe out with steak, chicken, or another fish of your choice. The white bbq sauce will also pair well with most meats and veggies, too.
Interested in which sides may go alone nicely with this dish, we recommend our rosemary roasted potatoes and steamed broccoli. Looking to impress someone, class up this meal with our parmesan roasted asparagus instead of broccoli.
It is highly unlikely that you would find Crevalle Jack fillets in your local chain grocery store, if you are lucky (maybe living in a fihsing town) you may be able to find some fillets in your neighborhood fish mart. However, for most of the population to eat this recipe with jack you will have to catch it yourself. Read our Jack Crevalle Florida Fishing Guide.
To start, instead of rosemary, you can add a spice with a little bit of kick to the marinade to create a little more ‘southwest-ranch style’. The fish can also be substituted. Be sure to stick with a firm fish like tuna, salmon, etc. Looking for a heartier skewer? Turn them into true kebabs by adding onions, pepper, squash, etc.
Not a fan of horseradish? Try making a golden BBQ sauce. You may also enjoy making a nice alfredo and pasta. Lay 2 skewers over the bed of Alfredo pasta and enjoy.
Now for the butter! Most know that regular melted butter goes well with most fish, however, there is always room for creativity in the kitchen. Try adding some italian herbs, garlic, lemon & capers or some red pepper flakes for a kick.
