Simple as is the work of broiling a piece of fish, it is more often done badly than well. If not cooked enough the fish is extremely disagreeable to the taste, and if cooked too much it is hard and dry. It is always best to have an exact rule as to the time it shall be cooked; when the fish is put on the fire, look at the clock, and take it off as soon as it is done.
A split fish, such as shad, whitefish, mackerel, scrod, bluefish, etc., should be timed according to the thickness. If the fire be bright and hot, a fish an inch thick can be cooked twelve minutes. If two inches thick, it will take twenty minutes. Of course, when the fire is dull it will take longer.
Always season fish with salt and pepper before cooking. A fish with the skin on should be broiled with the skin side from the fire until the last five minutes of cooking, when that side can be turned to the fire; but it must be watched closely, that it shall not burn.
It is only dry halibut that requires the butter and flour before broiling. Many people prefer to dip the slice of fish in olive oil rather than butter. If the oil be used it must not be heated, and it is well to apply it to the fish an hour or more before the cooking.
Various sauces are often served with broiled fish, but there is nothing better than sweet butter, salt, pepper, a little lemon juice, and perhaps a little chopped parsley; or, the lemon juice may be omitted and a fresh lemon be cut into six parts as a garnish for the dish. Each person can then use as much of the acid as pleases him.
Broiled Halibut.
1-1/2 pounds of halibut.
2 tablespoonfuls of butter.
1 teaspoonful of lemon juice.
1-1/2 teaspoonfuls of salt.