Recipe by Alan Leonetti
This is a recipe that my father used to make for the two of us many years ago. My mother would make something different for my brother & herself. Trust me, this is a GREAT TASTING RECIPE!
Top Review by Tea Girl
Great dish! I did it exactly like the recipe said other than using cilantro rather than parsley because I thought it would go better with the side of pico de gallo I made to go with it. It came out perfectly and I am very pleased because it was a very cheap meal for fish, only about %u20AC2.50 for about a pound of fish.
- 3 lbs Boston mackerel or 3 lbs Atlantic mackerel
- 2 tablespoons extra virgin olive oil
- 2 tablespoons butter (not margarine)
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 2 tablespoons lemon juice
- 3 tablespoons finely cut fresh flat-leaf parsley
- 1 teaspoon granulated garlic powder
- 1 teaspoon onion powder or 1 teaspoon minced onion
- 1 dash paprika
Directions See How It's Made
- Have your fish monger clean& split for broiling, or buy fillets.
- Preheat broiler to 450 degrees.
- Brush fish with olive oil on both sides.
- Place fish, skin side down, on a greased broiler rack, 2 below the heat.
- Broil 5 minutes, then turn the fish& broil the other side for 3 minutes.
- While the fish broils, melt the butter.
- Mix the melted butter with salt, pepper, lemon juice, garlic powder, onion powder,& parsley.
- Place the fish on a warmed serving platter,& pour the butter sauce over the fish.
- Sprinkle lightly with paprika& serve at once.