Procedures:
| 1 | Season fillets with salt and pepper, lemon juice and a dash of paprika. | | 2 | Rub with olive oil and broil slowly for 10 minutes. | | 3 | Remove from the broiler, place on a plank and decorate with vegetables (onion rings, peas, mushroom caps, asparagus etc). | | 4 | Place the whole board with fish and vegetables beneath the broiler again. | | 5 | Serve sizzling hot. | | 6 | Also for: cobia, trout, king, spanish mackerel, dolphin, grouper, amberjack, mullet. | | 7 | Recipe date: 1?/87 |
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