Broiled Fish
Instructions
If the fish is large, it should be split, in order to insure its being cooked through; though notches may be cut at equal distances, so that the heat can penetrate. Small fish may be broiled whole. The gridiron should be well greased with dripping or olive oil. If a double-wire gridiron is used, there will be no trouble in turning either large or small fish. If a single-wire or old-fashioned iron one, the best way is to first loosen with a knife any part that sticks; then, holding a platter over the fish with one hand, turn the gridiron with the other, and the fish can then be returned to it without breaking.
Small fish require a hot, clear fire; large ones, a more moderate one, that the outside may not be burned before the inside is done. Cook always with the skin-side down at first, and broil to a golden brown, this requiring, for small fish, ten minutes; for large ones, from ten to twenty, according to size. When done, pepper and salt lightly; and to a two-pound fish allow a tablespoonful of butter spread over it. Set the fish in the oven a moment, that the butter may soak in, and then serve. A teaspoonful of chopped parsley, and half a lemon squeezed over shad or any fresh fish, is a very nice addition. Where butter, lemon, and parsley are blended beforehand, it makes the sauce known as maître d'hôtel sauce, which is especially good for broiled shad.
In broiling steaks or cutlets of large fish, say, salmon, halibut, fresh cod, etc., the same general directions apply. Where very delicate broiling is desired, the pieces of fish can be wrapped in buttered paper before laying on the gridiron; this applying particularly to salmon.
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Source
The Easiest Way in Housekeeping and Cooking (1903)