Broiled Mackerel Recipe
Boston Fish House Recipes, 1940s
For "Chatham Style" broiled lobster, Cut off the head and split the fish lengthwise in two; take off all the bones, wash and wipe dry; season with salt and pepper, roll in oil or butter and broil over a brisk fire to a nice color. When done, dress on a hot platter; pour over the fish two tablespoonfuls of fleurette butter and garnish with whole parsley and pieces of lemon.
Serve three slices of broiled tomatoes, and long branch potatoes with fish.