King Mackerel on the Grill

Preparation info

    • Difficulty


Appears in

Hoppin John’s Lowcountry Cooking

By John Martin Taylor

Published 1992

  • About


As A. J. McClane says in The Encyclopedia of Fish Cookery, “To those of us who eat kingfish with any frequency, it’s infinitely superior when marinated in lime juice for a few hours, then cooked over charcoal and basted with a garlic butter or suitable sauce.” When the kings are running in summer, I save that garlic or chive butter for boiled new potatoes and dress the f