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Broiled Spanish Mackerel

Split the mackerel down the back, season with salt and pepper, rub it all over with oil or melted butter and broil on a gridiron over a moderate fire. When one side is browned, turn, and brown the other. If the fish is very large one-half of it may be broiled at a time. Serve, after strewing butter, parsley and lemon juice over it, with lemon sauce. Flounder may be similarly broiled.