Broiled Fish

Ingredients

• Clean fish
• oily fish require only salt and pepper
• Rub butter over dry fish

Method

1. 1

   To broil, remove head and tail; the backbone may also be removed.

2. 2

   Fish may be split down the back before broiling.

3. 3

   Very large fish are cut into slices for steaks.

4. 4

   Grease the broiler, sear the flesh side first, and broil.

5. 5

   Time for broiling depends upon the thickness of the fish.

6. 6

   When cooked the flesh separates from the bone.

7. 7

   Season, garnish and serve.

As published

This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 22. The excerpt below is the record exactly as published.

BROILED FISH. Clean fish. To broil, remove head and tail; the backbone may also be removed. Fish may be split down the back before broiling. Very large fish are cut into slices for steaks. Rub butter over dry fish before broiling; oily fish require only salt and pepper

Cook this with the app: pantry check, scaling, and the assistant.