Broiled Salt Mackerel

Oxmoor House
4 servings


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1 1/2 pounds salt mackerel fillets
3 cups milk
Juice of 1 lemon
3 tablespoons butter or margarine, softened
1/4 teaspoon pepper
Chopped fresh parsley


Place fish in a large shallow container; pour milk over fish. Cover and refrigerate overnight.

Drain fish. Place fish in a small Dutch oven with water to cover; bring to a boil. Boil 5 minutes or until fish is tender.

Place fish on rack in a shallow roasting pan. Rub with lemon juice and butter; sprinkle with pepper. Broil fish 6 inches from heating element 5 minutes or until fish flakes easily when tested with a fork.

Transfer fish to a warm serving platter, and sprinkle with parsley. Serve immediately.

Created date

February 2010