Capt. Woody’s Grilled Spanish Mackerel

¼ cup olive oil

3 lemons, sliced

1 lemon juiced (seeds removed)

6 large Spanish mackerel fillets

Salt and ground pepper

½ teaspoon garlic powder

Light grill and set it to medium heat, cover the surface of the grill with aluminum foil. Start with six mackerel fillets skin on, rib bones and blood line removed from flesh side of mackerel. (To remove blood line cut a wedge down the middle of each fillet and scrap out with spoon) Brush both sides of the fillets with olive oil. Combine lemon juice, salt, pepper and garlic in a small bowl and spoon mixture over flesh side of each fillet and place them skin side down onto the aluminum foil. Sprinkle the fillets with salt and pepper cover each completely with the lemon slices. Grill until meat just begins to flake, do not flip fillets. Serve immediately. Yield: 6 servings