Show spanish mackerel the spanish mackerel Is caught in southern waters and has a finer and more delicate flavor than the co namon common kind it is sold by the pound at a good price while ordinary mackerel Is sold by the count to broil this fish and brush over with olive oil ormel orni elied led butter then dip lightly with salt ind and pepper broil with the flesh side over the 04 coals or under the gas flame until nearly done then turn and finish on the other side serve with sauce made as follows cook one level teaspoon each of minced onion and green pepper in three level tablespoons of butter for five min utes add one halt half can of tomatoes and cook until thickened a little season with salt arid and paprika a tablespoon of tarragon vinegar and another of capers |