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Broiled Bluefish, Maitre D'Hotel

Have a three-pound piece of fresh bluefish; bone it nicely, trim, clean and neatly wipe dry. Season with a teaspoon salt and half teaspoon white pepper. Lightly oil the surface with a tablespoon oil. Arrange on a broiler and broil for six minutes on each side. Dress on a hot dish. Spread a maitre d'hotel butter over and serve with quartered lemons around the dish.