(Recipe #50, page 136)
After cleaning and drying the fish, if it is large cut it into two pieces. Otherwise make small incisions on both sides, then sprinkle the fish with pepper and salt, brush it lightly with a little melted butter, and grill it on both sides over a hot wood coals on broiler rack made for this purpose. The grill must be heated before the fish is placed on it. When the fish is done, remove it carefully from the grill and serve it with maître d’hôtel butter, made as follows:
Melt ¼ pound of butter on the stove (without letting it foam or even get too hot), add the juice of a lemon, a small bunch of minced parsley, and some finely ground pepper; stir the sauce together and pass it with the fish.
Translated by David Green.