{"id":6246,"slug":"broiled-bluefish","title":"Broiled bluefish","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Bluefish","Salt","Pepper","Oil","Maître d'hôtel sauce (for serving)","Lemons (quartered)","Parsley"],"ingredients_norm":["bluefish","salt","pepper","oil","maitre d'hotel sauce","lemon","parsley"],"steps":["Split the bluefish.","Remove the bones.","Season with salt and pepper.","Dip in oil.","Broil.","Serve maître d'hôtel sauce on top, and quartered lemons and parsley."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w123:17","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"0b374181c1d320f1d52b71b404f3958d4af33469c9d5e6770827c7d35c9cedaf","created_at":"2026-08-02T16:50:21Z","updated_at":"2026-08-02T16:50:21Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/broiled-bluefish"}