Ingredients
1 each spanish mackerel, 3 lb
1 each lemon, sliced
1 tbsp salad oil
1 parsley garnish
1 tbsp butter
1 each sauce a la maitre d'hotel
1 each lemon, juice of
Directions
Before broiling rub thoroughly with salt, brush with pepper and work
in a little olive oil. Lay on broiler and brown well on both sides,
being careful not to break it. Apply sauce and serve. If fish is
large, split down middle of back before broiling. Source: FISHES AND
FISHING IN LOUISIANA published 1933 Recipe date: 01/17/33
Servings: 1 servings
Broiled Spanish Mackerel Recipe brought to you by Recipe Ideas
Categories: Fish; Grilling; Seafood; Spanish
The History of Recipes
Food historians have proved the existence of recipes back into antiquity, in truth as far back as the ancient Egyptians, and potentially, even further back. Having said that, these, ancient records were just very basic pictorial, hieroglyphic or cunieform recipes for preparing food.
Progressing into The time of the romans 25BC a man called Apicius compiled a collection of documents which described recipes cooked by wealthy roman citizens. In his scrolls, he tells us how the roman meals were divided into appetizers, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the Romans were skilled in the use of many different herbs and spices, including a few that will be familiar to modern cooks for example thyme, fennel and asafoetida. In the 15th century, the Crusaders brought back many new spices and herbs from the East, including spices like basil and rosemary. These new culinary innovations created an eruption in cookery books, the majority of which are kept safe in private libraries. By the arrival of the twentieth century, cooking books were starting to become popular mostly due to increased literacy, people having increased spare time and having more money. |
We hope you enjoy this Broiled Spanish Mackerel recipe.
