Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 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
- two tablespoonfuls of butter melted
- a tablespoonful of lemon juice
- a teaspoonful of salt
Directions
Split the fish down the back, take out the backbone, wash it in cold water, dry it with a clean, dry cloth, sprinkle it lightly with salt and lay it on a buttered gridiron, over a clear fire, with the flesh side downward, until it begins to brown; then turn the other side. Have ready a mixture of two tablespoonfuls of butter melted, a tablespoonful of lemon juice, a teaspoonful of salt, some pepper. Dish up the fish hot from the gridiron on a hot dish, turn over the mixture and serve it while hot.
Broiled Spanish mackerel is excellent with other fish sauces. Boiled Spanish mackerel is also very fine with most of the fish sauces, more especially "Matre d'Hotel Sauce."