King Mignons

A little while back, Bob Black of the Long Bay Artificial Reef Association shared one of his favorite king mackerel recipes with us. It was so delicious, I thought I might share it also. I sure hope this doesn't backfire. If people find out king mackerel is this good, they may try to catch them all up. Please support the Long Bay Artificial Reef Association (3928 Cross Street, Bolivia, N.C. 28422) as they help insure a fishing future for us all.

King mackerel cut into steaks
Zesty Italian dressing
bacon
toothpicks

Once the king is cut into steaks, remove the skin and separate the 4 meaty muscle pieces of the steak from the bone. Push the 4 medallions together, wrap a slice of bacon around them, and secure with several toothpicks. Continue with all of your steaks. Marinate in zesty Italian dressing for 30 minutes to 2 hours. Grill according to your preference for doneness. Be sure the bacon gets done or remove it before eating.

These delightful fillets will surely satisfy even the most finicky of palates.

As a side dish, from the grill of Mike Webb of Webb's Fiberglass, is grilled cabbage quarters. I don't even like cabbage, but fell in love with this dish. Take a raw green cabbage, quarter it, and remove the core. Set each quarter on a separate piece of aluminum foil, sprayed with Pam. Add a dollop of butter, salt, pepper and a splash of Worcestershire Sauce. Wrap tightly in foil and grill for one hour as you prepare and cook the fish. Unwrap it carefully as the steam is hot! Enjoy the tender, seasoned cabbage.

I guarantee that this is a meal that you will prepare many times in the future.