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Spanish Mackerel, Colbert

Trim off the fins and cut off the head from a three-pound fresh Spanish mackerel. Split in two through the back, remove the spinal bone. Mix on a plate a teaspoon of oil, teaspoon salt and half teaspoon paprika, then repeatedly turn the fish in the seasoning. Arrange them on a broiler and broil six minutes on each side. Remove, dress on a hot dish. Pour a Colbert sauce over and serve.