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Broiled Fish

A fish fillet seasoned with pepper, grilled until browned, then buttered and served.

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 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 ↓

Broiled Fish

Ingredients

Directions

Prepare

  1. Wash and drain the fish.

  2. Sprinkle with pepper.

Broil and serve

  1. Place the fish skin-side down on a grill over bright coals.

  2. Broil until nicely browned.

  3. Turn the fish briefly to brown the other side.

  4. Remove from the grill, spread with butter, and serve.

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 + 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

Fish
Is the main protein that is cooked and browned over the coals.
Butter
Adds richness and moisture to the fish once it is removed from the grill.

The step that matters

Turn the fish briefly to brown the other side. Fish is delicate and can flake or stick when turned, and turning it too long dries the flesh. A quick turn with a firm, well-oiled grill keeps it intact while the second side browns.

“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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