Broiled Fresh Mackerel
Ingredients
Directions
Prepare
Split the fish down the back and remove the bone.
Cut into four pieces if serving in a hotel.
Wash and dry the fish on a cloth.
Brush each piece with butter.
Broil and finish
Broil in a hinged wire broiler.
Brush with a touch of fresh butter when done.
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.
Explore the science
What each ingredient does
- Fresh mackerel
- Forms the main body of the dish, cooking to tender, flaky flesh when broiled.
- Butter
- Adds moisture and richness, helping the fish stay juicy and browning under the broiler.
The step that matters
Broil in a hinged wire broiler. Mackerel is thin and oily, so it cooks quickly and can dry out or scorch if left too long. Watching closely and turning it at the right moment keeps the flesh moist and evenly 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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