| | Broiled Spanish Mackerel 1 Spanish mackerel, about 3 pounds
1 Lemon, sliced
1 tablespoon of Salad oil
Parsley garnish
1 tablespoon of butter
1 Sauce a la Maitre D'Hotel
1 Lemon, juice of
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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 |
