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Broiled Fish

Broiled fish seasoned with coarse sea salt and black pepper, grilled over hot coals until browned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Broiled Fish

Why it works: Fish and pepper are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 3,948 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Broiled Fish

Ingredients

Directions

Prepare

  1. Clean and split the fish down the back.

  2. Soak the fish in salted water for several hours.

  3. Wipe the fish dry.

Grill

  1. Place the fish on a well-greased grill over hot coals.

  2. Sprinkle the fish with coarse sea salt and black pepper.

  3. Cook the fish flesh side down until nicely browned.

  4. Carefully turn the fish over and cook for 20 to 30 minutes, or until browned on both sides.

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. Fish + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together3,948 recipes

    Shared aroma: 2-nonenal (fatty, green).

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, and its flesh cooks to a flaky texture.

The step that matters

Cooking flesh side down until nicely browned. Browning the flesh first sets and firms the surface so the fish holds together. Turning it too early, or roughly, can tear the flesh and make it fall apart on the grill.

“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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