This is an excellent recipe for cooking jack crevalle. I just started keeping this species of fish a couple of months ago after I cooked a couple for the first time. Pan searing this fish is defiantly the best way to cook them. There's really not much to preparing these fish other than making sure that any blood lines are removed from the fillets. I also like to cut the meat into thin strips, about one half of an inch thick.

The short fishing clips I added in the video were from this video:
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The fillets I cooked were from the ones I caught that day during the feeding frenzy. Since discovering how good these fish are pan seared, I've decided to keep some periodically. Most people I've talked to say that a good way to cook them is to blacken them. I don't really know much about cooking fish that way, but I do add some cayenne pepper to my recipe ingredients to give them a little cajun flavor.

Here are the steps for cooking delicious jacks:

1-Make sure all of the fillets are completely boneless and are devoid of blood lines

2-Dry the fish off really good with paper towels

3-Lightly pour your choice of oil over the fillet fingers and add seasonings, mix very well

4-Heat oil in a pan about an eight of an inch deep

5-Drop in fillets and cook for about five minutes on each side. Pay attention to the color of the sear on the fillets. You want a lighter golden brown than what I produced in the video

6-Remove the jack crevalle fillets from the pan on to a paper towel and blotch the grease off

That's basically all there is to my amazing recipe for cooking jack crevalle. The seasonings I like to use are Cavender's Greek Seasoning, Lawry's Seasoned Salt, Cayenne Pepper and Old Bay.

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