The meat of a Jack Crevalle is dark red but quite tasty if prepared properly. The procedures are more important than the seasoning that, in this recipe, is simply salt, pepper and . Spice it up any way you want.
Instructions
1. Fillet the Jack if small enough; otherwise cut into steaks with a hack saw. In either case, you want the meat to be no more than 3/4 of an inch thick.
2. Place the Jack in a large zip-lock freezer bag and pour in enough buttermilk to barely cover the jack. Squeeze out as much air as possible and put it in the refrigerator for 4 to 8 hours.
3. Take the Jack out of the bag and dry it. The buttermilk will be dark pink and the Jack will be about the same shade.
4. Preheat the oven to 350 degrees.
5. Sear the Jack in a hot, dry skillet. Coat the meat with oil, salt and pepper as desired, then dredge in the crumbs of your choice.
6. Place the meat in a shallow baking pan, and place it on the top shelf of the oven. Cook for 15 minutes then broil for about 5 minutes, watching carefully to ensure that the crumbs brown but do not burn.
7. Remove from the oven, sprinkle with and serve.
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