| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Spanish | Wildgame, Fish | 1 | Servings |
INGREDIENTS
| 1 | Spanish mackerel, 3 lb | |
| 1 | Lemon, sliced | |
| 1 | tb | Salad oil |
| Parsley garnish | ||
| 1 | tb | Butter |
| 1 | Sauce a la Maitre D'Hotel | |
| 1 | Lemon, juice of |
INSTRUCTIONS
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
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