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Broiled Fish

All small fish, that is those weighing from one half to three pounds, are suitable for broiling. Blue fish, cod, mackerel, trout, whitefish, perch, bass, pike and pickerel are all excellent when broiled. Cleanse the fish, splitting down the back, wash and wipe dry, cutting off the fins with a pair of shears. Have a wire broiler, rub the wires with a piece of bacon or a little fat, to prevent sticking, place the fish in the broiler, and turn the inside to the fire first. As the cooking progresses delicately sprinkle with a little salt and if the fish is of a dry variety put on a little melted butter from time to time. If the fish is very thick and there is danger of scorching before it is cooked through, place the broiler over a dripping pan and put in the oven; the even heat of the oven will soon finish cooking the fish, and will not destroy that peculiar flavor produced by broiling. Broiled fish should be served the instant it is done. Most people prefer broiled fish without sauce, but tomato, capers,anchovy, Old Zealand or Tarter sauce are considered desirable accessories by some.
Submitted by Cassyjean - Torrington, CT Sep 21, 2009 15 min 30 min 45 min

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