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Fish House Recipes,
1940s
Broiled Bluefish Recipe,
Nantucket Style
Clean and wash a bluefish weighing two to three pounds. Cut off the head
and split the fish in two; remove all the bones; season with salt and
pepper; sprinkle with oil or butter, and broil over a brisk fire for about
eight minutes to a nice color. When done, dress it on a hot platter, and
pour over two tablespoonfuls of maitre d'hotel butter. Garnish with parsley
branches and pieces of lemon.
Related Recipe
Baked Bluefish, Provincetown Style
The Bluefish Species
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