Broiled Fish
All fish that are not too large and too thick may be broiled. They should be split down the back so they will lay open, be thoroughly cleaned and, of course, scaled, if necessary. The fish should then be brushed with melted Snowdrift, dusted with salt and pepper, then laid on a fish broiler, which has been oiled with Snowdrift. The broiler should be placed near the heat for a few moments, to quickly sear the fish, when it should be cooked more gently, being turned occasionally from side to side, until done. It will take about twenty minutes for a fish weighing a pound and a half.
Slices of Halibut, Haddock, Cod, Salmon, Bluefish-in other words, nearly all fish which are too large to be broiled whole are well adapted to this method of cookery. The fish may be accompanied by Hollandaise Sauce, Tomato Sauce, Cheese Sauce, Russian Hollandaise Sauce, Horseradish Hollandaise Sauce, or Savory Egg Sauce.