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SEAFOOD RECIPESFISH Recipes pg 2MACKEREL RECIPES >>>>> >  Spanish Mackerel Casserole



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Yield: 4 servings.


    • 1 10-ounce package frozen broccoli spears, cooked 3 minutes and drained
    • 1 cup cooked, flaked Florida Spanish mackerel*
    • 1 10¾-ounce can condensed cream of mushroom soup 
    • 1/2 cup Florida milk
    • 1/4 teaspoon salt
    • 1/8 teaspoon pepper
    • 1/2 cup crushed potato chips


Place broccoli in a well-oiled, 1½-quart baking dish.

Combine fish, soup, milk, salt and pepper; spread mixture over broccoli.

Sprinkle potato chips on top.

Bake in a preheated oven at 425 degrees F for 10 to 12 minutes or until thoroughly heated.

*Seafood alternatives: mullet, pompano, king mackerel

Per serving:
calories 250, calories from fat 120, total fat 13g, saturated fat 4g, cholesterol 45mg, total carbohydrate 14g, protein 18g.

Florida Bureau of Seafood and Aquaculture

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