Broiled Fish

Poisson Grille

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


Always use the double broiler, made of wire, as this allows the cook to turn the Fish from side to side without disturbing the body during the process of broiling, and possibly breaking the flesh. Clean the Fish, without cutting off the head and tail. When the Fish is large, split down the back; else broil whole. Have a clear, moderate fire. Expose first the flesh side to the fire, and then the skin, as the latter browns quickly. Great care must, therefore, be taken not to burn the skin side.

Before placing on the broiler, rub the Fish well with salt and pepper, mixed in a little sweet oil or a little melted butter. If the Fish is small, broil on a quick, clear fire; if large, as mentioned above, the fire must be moderate, or the outside of the Fish will be charred before the inside is done. When the Fish is done through and through, which can quickly be determined by the flesh parting easily from the bone, remove the gridiron from the fire, and loosen the Fish from the broiler with a knife, being careful not to break the flesh. Then place the hot dish over the Fish, and, with a dexterous movement, turn the two back again, thus separating the gridiron from the Fish and placing the latter in the dish. Butter well, season with a little pepper and salt, if deemed necessary, and pour over it a tablespoonful of chopped parsley and lemon juice. Serve with garnishes of sliced lemon and parsley, or garnishes of delicate green lettuce leaves.

Broiling is one of the nicest ways of cooking certain kinds of Fish, and cannot be too highly recommended.