French Barbecued Fish

Name: French Barbecued Fish
Ingredients: 1 to 2 pounds fish; 1 cup olive oil; 2/3 cup (or 5 large lemons) lemon juice; 1/3 cup cooking sherry; 9 dashes of Tobasco Sauce; 1/3 to 1/2 cup apple cider vinegar; 2 large pinches of Oregano; 2 teaspoons salt; 2 teaspoons black pepper; 2 teaspoons garlic powder; 7 dashes soy sauce

From Waldensian cookery, 1957

Care must be taken when turning or you will lose the skin of the fish. This makes enough sauce to marinate and baste 12 fish.

Presented as published in 1957. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

372Calories

58 gProtein

24 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories372 kcal

Protein58 g

Carbohydrates24 g

Fiber2.2 g

Sugars5.8 g

Total Fat2.5 g

Saturated Fat34 g

Monounsaturated Fat151 g

Polyunsaturated Fat21 g

Omega-31.4 g

Cholesterol209 mg

Sodium6672 mg

Potassium1137 mg

Calcium117 mg

Iron2.4 mg

Magnesium106 mg

Phosphorus1348 mg

Zinc1.8 mg

Copper0.3 mg

Manganese0.9 mg

Vitamin D0.9 mcg

Vitamin C64 mg

Vitamin A15 mcg

Vitamin E2.6 mg

Vitamin K7.6 mcg

Vitamin B60.5 mg

Vitamin B127.4 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)3.3 mg

Folate37 mcg

Choline17 mg

Caffeine0 mg

Water673 g

As published

This recipe was extracted from Waldensian cookery (1957), page 22. The excerpt below is the record exactly as published.

FRENCH BARBECUED FISH Use 1 to 2 pounds fish, (preferably fresh freshwater fish). Two hours prior to barbecuing marinate fish in sauce below until time for cooking. Place on grill over low charcoal fire and cook slowly for an hour to hour and a half. Turn sparingly and baste each time you turn with the same sauce used for mari- nating, (Care must be taken when turn- ing or you will lose the skin of the fish.) Salt to taste. Marinade Sauce for fish. This makes enough sauce to marinate and baste 12 fish. Combine the following ingredients: 1 cup olive oil 2/3 cup (or 5 large lemons) lemon juice 1/3 cup cooking sherry 9 dashes of Tobasco Sauce 1/3 to % cup apple cider vinegar 2 large pinches of Oregano 2 teaspoons salt 2 teaspoon black pepper 2 teaspoons garlic powder 7 dashes soy sauce

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