BROILED FISH

The best way in which to cook small fish, thin strips
of fish, or even good-sized fish that are comparatively
thin when they are split open is to broil them. Since
in this method of cooking the flavor is entirely
retained, it is especially desirable for any fish of
delicate flavor.

To broil fish, sear them quickly over a very hot fire
and then cook them more slowly until they are done,
turning frequently to prevent burning. As most fish,
and particularly the small ones used for broiling,
contain almost no fat, it is necessary to supply fat
for successful broiling and improvement of flavor. It
is difficult to add fat to the fish while it is broiling,
so, as a rule, the fat is spread over the surface of
the fish after it has been removed from the broiler.
The fat may consist of broiled strips of bacon or salt
pork, or it may be merely melted butter or other fat.


Tags: fish recipes|broiled fish