The same rule applies to broiling fish as to every thing else. If the
fish is small, it requires a clear, hot fire. If the fish is large, the
fire must be moderate; otherwise the outside of the fish would be burned
before the inside is cooked. Many rub the fish over with olive-oil;
others split a large fish; still others broil it whole, and cut notches
at equal distances across its sides. When you wish to turn the fish,
separate carefully with a knife any part of it which sticks to the
gridiron; then, holding a platter over the fish with one hand, turn the
gridiron over with the other, leaving the fish on the platter: it will
now be a more easy matter to turn it without breaking. As soon as the
fish is done, sprinkle over pepper and salt, and spread butter all over
it with a knife. Set it in the oven a moment, so that the butter may
soak in the fish. This is the most common way of seasoning it. It is
almost as easy to first sprinkle pepper and salt, then a few drops of
lemon-juice, over the fish; then a table-spoonful of parsley, chopped
fine; then some melted butter over all. Put it a moment in the oven to
soak. They call this a _maître-d’hôtel_ sauce. Quite simple, is it not?
It is especially nice for a broiled shad.