Broiled Spanish Mackerel

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Split the mackerel down the back; season with pepper and salt, rub it over with oil, place it on a gridiron over a moderate fire and, when browned on one side, turn. If it is a very large fish, divide it and broil one half at a time. When done, place it on a dish, and put butter, parsley and lemon juice over it. Serve with Lemon Sauce for Fish.