About six pounds of de-boned mackerel filets with skin on
½ cup mayonnaise
¼ cup Dijon mustard
3 cloves finely diced garlic
1 tsp. Worcestershire
white pepper and cayenne to taste

On a hot gas or charcoal grill, place filets skin side down and liberally coat flesh side with mayo sauce. Grill with lid down until sauce if lightly brown and fish flakes easily, don’t turn filets (about six to ten minutes). Remove skin and serve with cocktail salsa. Save any leftovers for fish cakes, fish fritters, fish dip or just munchin’ with a cold beer.

Two pounds cooked mackerel (about four cups)
4 eggs
½ cup cracker or break crumbs
½ cup diced green onion
3 cloves finely chopped garlic
½ tsp. cayenne
½ tsp. key lime juice

Saute garlic and onions in butter and olive oil. In a large bowl, break up cooked mackerel, add cracker crumbs and pour sautéed onions and garlic with butter over mackerel. Add the eggs, cayenne and lime juice. Stir until uniform but chunky. Saute in a hot skillet with butter and olive oil until crispy browned on the first side. Turn and lightly cook the other side. Serve hot with cocktail salsa on the side. Make about 12 medium cakes.

Mix ½ cup mild salsa with ¼ cup seafood cocktail sauce and a dash or three of Worcestershire.