Broiled Fresh Mackerel
Ingredients
Directions
Split the fish down the back.
Broil on a well-greased grill until the inside flesh is white and the outside skin is brown.
Place on a hot platter with the skin side up.
Top the fish with Maitre d'hotel sauce.
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.
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