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Broiled Blackfish, Maitre D'Hotel

Scale, trim and wipe two fresh blackfish of one and a half pounds each. Make three small incisions on skin of both sides of each. Mix on a plate a tablespoon oil with a teaspoon salt and half a teaspoon white pepper; repeatedly turn fish in seasoning, then place on broiler and broil on a brisk fire eight minutes on each side. Remove, dress on a dish, pour a maitre d'hotel sauce over, decorate with a little parsley greens and six quarters of lemon and serve.