Why it works: Spanish mackerel and butter work together. They rank in the top 26% of all ingredient pairs, and cooks put them together in 34 recipes. Both carry hexanal, which smells grass, green. The science ↓
Broiled Fish, or Scrod
Ingredients
Directions
Have the fish split and the bone removed.
Wash and dry the fish with a cloth.
Grease a wire gridiron well.
Broil the fish over a medium fire, skin-side down first.
Cook for 20 to 30 minutes until nicely browned but not scorched.
Salt the fish halfway through cooking and again when placing it on the platter.
Spread with butter and serve hot.
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.
-
Spanish mackerel + buttertop 26% of all pairsSmell alikelowCooked together34 recipes
Shared aroma: hexanal (grass, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
More broiled fish recipes
You might also like
Spanish Pickles58 recipes
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.