Broiled Fish

Poisson Grille

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

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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