Recipe - Broiled Spanish Mackerel

1 Spanish mackerel, 3 lb
1 Lemon, cut or sliced up
1 tablespoon Salad oil
Parsley garnish
1 tablespoon Butter
1 Sauce a la Maitre D'Hotel
1 Lemon, juice of

Before broiling rub thoroughly with salt, brush with pepper and work in a
little olive oil. Lay on broiler and brown well on both sides, being
careful not to break it. Apply sauce and serve. If fish is large, split
down middle of back before broiling. Source: FISHES AND FISHING IN
LOUISIANA published 1933 Recipe date: 01/17/33

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini