Title: Broiled spanish mackerel
 Categories: Wildgame, Fish
      Yield: 1 Servings
 
      1    Spanish mackerel, 3 lb
      1    Lemon, sliced
      1 tb Salad oil
           Parsley garnish
      1 tb Butter
      1    Sauce a la Maitre D'Hotel
      1    Lemon, juice of
 
  Before broiling rub thoroughly with salt, brush with pepper and work
  in a little olive oil. Lay on broiler and brown well on both sides,
  being careful not to break it. Apply sauce and serve. If fish is
  large, split down middle of back before broiling. Source: FISHES AND
  FISHING IN LOUISIANA published 1933 Recipe date: 01/17/33