Broiled Bluefish Recipe 2

Instructions

1. Heat the broiler and rub over the wires on the inside with a piece of fat salt pork.
2. Set the fish in place, and the broiler over the coals or under the gas flame, with the flesh side towards the heat and rather close to it.
3. After a few seconds, less than a minute, draw the broiler farther from the fire, to finish the cooking.
4. Over the coals turn the broiler, occasionally, to cook the skin side of the fish.
5. As the skin burns easily the cooking must be done, largely, on the flesh side.
6. Whenever the flesh side is to be turned to the coals, brush it over with a little melted butter.
7. Cook from fifteen to twenty minutes.
8. When the fish is cooked, remove the broiler to a zinc-covered table or board (a labor-saving article the value of which in a kitchen can scarcely be estimated) or to a large agate or tin dish, then press the back of a four-pronged fork down upon the fish in such a manner that two prongs of the fork will be on either side of a wire of the broiler, now gently draw the fork down the wire the full width of the fish, thus separating the flesh from the wire of the broiler; repeat this with each wire on one side, then turn the broiler and repeat on the other side, when the fish may be slipped - skin side down - from the broiler to a platter made hot to receive it.
9. Spread the fish with maitre d'hotel butter and serve at once.