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| What You Need: |
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4 tablespoons butter
1 tablespoon strained fresh lime juice
˝ teaspoon anchovy paste
1/8 teaspoon ground hot red pepper (cayenne)
˝ teaspoon salt
4 six-ounce Spanish mackerel fillets, skinned
1 tablespoon vegetable oil
1 lime, cut lengthwise into 4 or 8 wedges
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| How To Cook: |
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1. Preheat the broiler to its highest setting. Melt the butter over moderate heat in a small saucepan. Remove the pan from the heat and stir in the lime juice, anchovy paste, red pepper and salt. Set the butter sauce aside.
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2. Pat the mackerel fillets completely dry with paper towels. Then, with a pastry brush, spread the vegetable oil evenly over the grid of the broiling pan. Arrange the fillets side by side on the grid, and brush them with about 2 tablespoons of the butter sauce.
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3. Broil 4 inches from the heat for 4 to 5 minutes, brushing the fillets once or twice more with the remaining sauce. The mackerel is done when the tops are golden brown and the fish feel firm to the touch.
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4. With a wide metal spatula, transfer the fillets to a heated platter. Arrange the lime wedges around the fish and serve at once.
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