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Rroiled White Pish

Broiled white fish seasoned with salt and pepper, cooked over hot coals.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Fish and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 4,488 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Rroiled White Pish

Ingredients

Directions

Prepare

  1. Clean and split the fish down the back.

  2. Soak the fish in salted water for 15 minutes.

  3. Wipe the fish dry and grease a grill or gridiron.

Grill

  1. Place the fish on the grill over hot coals.

  2. Sprinkle the fish with salt and pepper.

  3. Cook flesh side down until nicely browned, about 10-15 minutes.

  4. Carefully turn the fish and cook for another 10-15 minutes 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.

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 + buttertop 12% of all pairs
    Smell alikemoderate
    Cooked together4,488 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

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

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

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

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

What each ingredient does

White fish
Forms the main body of the dish, cooking to flaky, opaque flesh with browned skin edges.
Oil or butter
Greasing the grill prevents the delicate flesh from sticking and tearing when turned.

The step that matters

Carefully turn the fish. Fish flesh is delicate and can break apart or stick when turned. Wiping it dry and greasing the grill first helps it release cleanly and keeps it intact.

“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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