DIRECTIONS:
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To broil a whole fish, continue the slit made in cleaning the fish
so that it can be opened flat.
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Dry and season with salt, pepper and lemon juice.
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Place skin side up on greased shallow pan and brown skin quickly under
broiler.
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Turn carefully and cook flesh side 6 to 12 minutes, depending on thickness.
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Fillets are cooked 4 to 6 minutes on each side.
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Do not overcook.
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Fat fish need no basting but lean fish should be basted well with butter
during broiling.
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