Rob; feel free to pass along the recipe. I'm so new to the spanish thing that I didn't have a real recipe. What I did was filet the fish (left skin and scales on). Cut out the blood line. Washed the meat and placed on a tray skin side down. Drizzled a little extra virgin olive oil over the fish and sprinkled a little old bay, salt, and pepper over the filet. Then I placed a couple slices of lemon on top of the fish.
Started up the grill and put some aluminum foil on it and sprayed some non stick cooking spray on it. I placed the filets skin side down on the foil. Closed the lid and let it cook about 7 minutes (until the meat flakes). Removed the fish from the grill and put on plate. When eating, the meat flakes off the skin and I leave the skin (and scales) on the plate to discard.
Does anyone have a better suggestion? Do you scale the fish before cooking and eat the skin? The scales are so tiny, it doesn't look like it's worth the time to scale them. When I filet rock, I remove the skin (and scales) and then cook them. The skin on spanish is hard (if not imposible) to remove.
I skin em just like every other fish with out much problem. Then you can cook them any way you want including frying,pan frying, grilling (right on the grates)they were firm enough to hold up. Good Luck, will be out Monday w/ Swartj targeting them,rock, flounder and perch. Wish us luck, we did it last year.
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