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Title: Broiled Spanish Mackerel
Categories: Wildgame, Fish
Yield: 1 servings
1 ea Spanish mackerel, 3 lb
1 ea Lemon, sliced
1 T Salad oil
1 x Parsley garnish
1 T Butter
1 ea Sauce a la Maitre D'Hotel
1 ea Lemon, juice of
Before broiling rub thoroughly with salt, brush with pepper and work
in a little olive oil. Lay on broiler and brown well on both sides,
being careful not to break it. Apply sauce and serve. If fish is
large, split down middle of back before broiling. Source: FISHES AND
FISHING IN LOUISIANA published 1933 Recipe date: 01/17/33
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