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Broiled Spanish Mackerel

  • Spanish mackerel
  • Salt
  • Butter
  • 1 Tbsp lemon juice
  • 1 tsp salt
  • Pepper
Split the fish down the back and take out the backbone. Wash the fish in cold water and dry. Sprinkle lightly with salt. Lay it on a buttered gridiron, over a clear fire, with the flesh side downward, until it begins to brown. Turn the other side.

Have ready a mixture of 2 Tbsps melted butter, lemon juice, salt and some pepper.

Put the fish on a platter. Pour the mixture over the fish. Serve while hot.
Submitted by Tess M Jul 4, 2009 15 min 30 min 45 min


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