{"id":6721,"slug":"broiled-fish","title":"BROILED FISH","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["fish","salt","pepper","olive oil or butter","butter","lemon","Maître d'Hôtel butter"],"ingredients_norm":["fish","salt","pepper","olive oil or butter","butter","lemon","maitre d'hotel butter"],"steps":["For broiling, large fish should be split down the back and head and tail removed; salmon and halibut should be cut into one-inch slices, and smelts and other small fish left whole.","Wipe the fish as dry as possible; sprinkle with salt and pepper and if the fish is dry and white brush the flesh side well with olive oil or butter.","Put in a well-greased broiler, placing the thickest parts of the fish toward the middle or back of the broiler.","Hold over a hot fire until the flesh side is nicely browned; then cook the skin side just long enough to make the skin crisp.","Small fish require from ten to fifteen minutes, large fish from fifteen to twenty-five.","To remove from the broiler loosen one side first, then the other, and lift carefully with a cake turner.","Place on a platter; spread with butter and stand in the oven for a few minutes.","Garnish with lemon and serve with Maître d'Hôtel butter."],"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/12350","source_ref":"pg:12350:w10:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.96,"content_hash":"39f2aadc908e7c2a02bd81dc1fc7165392cc486baa5adead423a2d53aeeb0375","created_at":"2026-08-02T16:54:26Z","updated_at":"2026-08-02T16:54:26Z","notice":"Historical recipe, 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-fish"}