Broiled Fish -1

The best way in which to cook small fish, thin strips of fish, or even good-sized fish that are
comparatively thin when
they are split open is to broil them. Since in this method of cooking the flavor is entirely retained, it is
especially
desirable for any fish of delicate flavor.
To broil fish, sear them quickly over a very hot fire and then cook them more slowly until they are
done, turning
frequently to prevent burning. As most fish, and particularly the small ones used for broiling, contain
almost no fat, it
is necessary to supply fat for successful broiling and improvement of flavor. It is difficult to add fat to
the fish while
it is broiling, so, as a rule, the fat is spread over the surface of the fish after it has been removed from
the broiler. The
fat may consist of broiled strips of bacon or salt pork, or it may be merely melted butter or other fat.