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Broiled Fish

A simple broiled fish prepared with suet, salt, pepper, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Broiled Fish

Why it works: Pepper and butter are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 85,593 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Broiled Fish

Ingredients

Directions

Prepare

  1. Rub the broiler with a piece of suet.

  2. Split the fish down the back.

Broil and serve

  1. Broil the fish over moderate heat for 30 minutes.

  2. Carefully separate the fish from the broiler with a knife.

  3. Sprinkle with salt and pepper, then spread with butter.

  4. Serve immediately.

Recipe from a historical cookbook (Internet Archive).

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.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Bluefish + buttertop 29% of all pairs
    Smell alikelow
    Cooked together49 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Bluefish + peppertop 33% of all pairs
    Smell alikelow
    Cooked together54 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Fish
Forms the main body of the dish, cooking through over moderate heat to become flaky.
Butter
Adds richness and moisture to the cooked fish surface.
Suet
Greases the broiler so the fish does not stick to it.

The step that matters

Carefully separate the fish from the broiler with a knife. Fish flesh is delicate and breaks apart easily when cooked. Sliding a thin knife under the skin and flesh before lifting helps keep the fish intact and prevents it from sticking to the grate.

“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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