Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Mackerel | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 pounds weight
- 1 tablespoonful of olive oil
- 1 tablespoonful of butter
- 47 bling the mackerel
- 1 lemon
- 1 sliced lemon
Directions
Maquereau Espagnol. Spanish Mackerel is another deli- cate and delicious flsh, only to be found in the waters of the Gulf of Mexico. The Gulf of Mexico was, i" early Creole days, a part of the vast expanse known as "The Waters of the Spanish Main." The early Span- ish flshermen found here a flsh resem-'
bling the mackerel, but of a dainty delicacy of .flavor far superior to any mackerel yet known to epicures, and tliey gave to it tlie name "Spanish Mackerel." It stands on an equal footing with the Pompano in the es- timation of epicures. The Spanish Mackerel should always be broiled. It is a splendid breakfast dish and a famous entrSe at dinners.
Broiled Spanisli Mackerel,
Maquereau Bspagnol GrillS.
A Spanisli Mackerel, or 3 Pounds Weight.
1 Tablespoonful of Olive Oil.
1 Tablespoonful of Butter.
The Jnice ot 1 Lemon. 1 Sliced Lemon.
Parsley to Garnish.
Sauce a la Maitre d'Hotel.
Prepare in the same manner as the Pompano, serving whole. "Where the fish is large, split downwards, in the middle of the back, and broil in the same manner as the Poxnpano and place on a dish garnished with pars'ley and -slices of lemon. Serve witli a Sauce a, la Maitre d'Hotel. (See recipe.) These are special re- cipes, used only in broiling Pompano and Spanish Mackerel.