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Broiled Spanish Mackerel

Split a good-sized Spanish mackerel down the back, clean and wipe as dry as possible, leaving the head and tail on or off, as desired. Sprinkle well with salt and pepper. Rub the wire broiler with Crisco and lay on this, flesh side up. Turn when the flesh is tender and broil on the skin side until brown and crisp, and serve with cucumbers dressed with oil and lemon juice.