Broiled Fish
Ingredients
Directions
Rub your broiler with a piece of suet before putting the fish in.
A fish weighing four pounds will take a half hour to cook over a moderate fire.
When the fish is done, separate it carefully from the broiler with a knife.
Sprinkle with salt and pepper and spread with butter.
It is now ready to serve.
For broiling, the fish should be split down the back.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Fish (in the method)
- The main ingredient; its weight sets the cooking time over moderate heat.
- Suet
- A fat rubbed on the broiler to help keep the fish from sticking.
The step that matters
Separating the fish from the broiler. Fish proteins bond to hot metal as they cook, so the fish can tear if lifted too early or forced off. Fat on the broiler and a thin knife help release it cleanly once it is fully cooked.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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