Broiled Fish Recipe

Instructions

1. Any fish that presents, when dressed, a thin flat appearance, as mackerel, bass, or bluefish, or a fish that may be cut in slices, as halibut, salmon or sword fish, may be broiled.
2. While all the fish mentioned may be broiled, preference would be given to an oily fish as it is not easy to baste a fish while broiling, and a dry fish can ill afford to lose any of its juices.
3. Mackerel, salmon, and bluefish are especially good for broiling.
4. A whole mackerel, but slices of salmon and bluefish should be purchased.
5. Sometimes it is possible to buy half a bluefish, cut lengthwise of the fish.
6. Half a four-pound fish may not be too much for two, as the portion left over makes a most palatable salad.