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Bluefish, Bombay

Make six light incisions on the skin side of half a fine fresh bluefish of three pounds. Evenly dredge half teaspoon anchovy essence over; place the fish on a cold dish, cover it with another and let infuse for one and a half or two hours in a cool place. Arrange it on a lightly oiled double broiler. Place over a charcoal fire where the fish is to be broiled the shredded meat of a fresh cocoanut; then place the fish right over; cover the fish to prevent the smoke of the cocoanut from escaping and broil for ten minutes on each side. Remove, dress on a hot dish. Prepare an anchovy butter and spread it over the fish. Decorate with six pieces lemon and parsley greens and serve.