Fish House Recipes, 1940s

Broiled Mackerel Recipe, Chatham Style

Cut off the head and split the fish lengthwise in two; take off all the bones, wash and wipe dry; season with salt and pepper, roll in oil or butter and broil over a brisk fire to a nice color. When done, dress on a hot platter; pour over the fish two tablespoonfuls of fleurette butter and garnish with whole parsley and pieces of lemon.

Serve three slices of broiled tomatoes, and long branch potatoes with fish.

Related Recipes
Stuffed Mackerel, Boston Style
Fillet Of Mackerel, Rockport Style

The Mackerel Species

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