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Cooking of True Proteids Continued: Fish: Broiled

BROILED FISH Any fish that presents, when dressed, a thin flat appearance, as mackerel, bass, or bluefish, or a fish that may be cut in slices, as halibut, salmon or sword fish, may be broiled. While all the fish mentioned may be broiled, preference would be given to an oily fish as it is not easy to baste a fish while broiling, and a dry fish can ill afford to lose any of its juices. Mackerel, salmon, and bluefish are especially good for broiling. A whole mackerel, but slices of salmon and bluefish should be purchased. Sometimes it is possible to buy half a bluefish, cut lengthwise of the fish. Half a four-pound fish may not be too much for two, as the portion left over makes a most palatable salad.

BROILED BLUEFISH Heat the broiler and rub over the wires on the inside with a piece of fat salt pork. Set the fish in place, and the broiler over the coals or under the gas flame, with the flesh side towards the heat and rather close to it. After a few seconds, less than a minute, draw the broiler farther from the fire, to finish the cooking. Over the coals turn the broiler, occasionally, to cook the skin side of the fish. As the skin burns easily the cooking must be done, largely, on the flesh side. Whenever the flesh side is to be turned to the coals, brush it over with a little melted butter. Cook from fifteen to twenty minutes. When the fish is cooked, remove the broiler to a zinc-covered table or board (a labor-saving article the value of which in a kitchen can scarcely be estimated) or to a large agate or tin dish, then press the back of a four-pronged fork down upon the fish in such a manner that two prongs of the fork will be on either side of a wire of the broiler, now gently draw the fork down the wire the full width of the fish, thus separating the flesh from the wire of the broiler; repeat this with each wire on one side, then turn the broiler and repeat on the other side, when the fish may be slipped - skin side down - from the broiler to a platter made hot to receive it. Spread the fish with maitre d'hotel butter and serve at once.

BROILED HALIBUT OR OTHER SLICED FISH Heat and oil the broiler as above; brush over both sides of the halibut with butter or salt pork fat, then set in place in the broiler; cook ten seconds and turn; repeat this for three or four minutes, then baste with fat and draw farther from the fire and let cook about fifteen minutes, turning each three or four minutes. Use a four-tined fork to separate the fish from the broiler (see preceding recipe) and slide to a hot platter. Spread with maitre d'hotel butter (page 196) and serve at once.