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Broiled Salt Mackerel

Yield 4 servings


  • 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

How to Make It

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

  2. 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.

  3. 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.

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

Oxmoor House Homestyle Recipes