Split the fish down the back, remove the backbone, wash it in
cold water, dry it with a clean, dry cloth, sprinkle it lightly
with salt and set it on a buttered gridiron, over a clear fire,
with the flesh side downward, until it begins to brown; then turn
the other side. Have ready a mixture of 2 table spoonfuls of butter
melted, a table spoonful of lemon juice, a tea-spoonful of salt, some
pepper. Dish up the fish hot from the gridiron on a hot plate, turn
over the mixture and serve it while hot.
Broiled Spanish mackerel is excellent with other fish sauces. Boiled
Spanish mackerel is also very fine with most of the fish sauces,
more especially "Matre d'Hotel Sauce".