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Broiled Weakfish with Maître d'Hôtel Butter

Name: Broiled Weakfish with Maître d'Hôtel Butter
Ingredients: 1360 Gramme Weakfish — Whole fresh weakfish, source three pounds before head/spine removal; 1 Teaspoon Salt — Salt for fish; 1906 source measure retained without conversion; 0.5 Teaspoon Paprika — Paprika for fish; 1906 source measure retained without conversion; 1 Teaspoon Oil — Oil rubbed over fish; 1906 source measure retained without conversion; 21 Gramme Butter — Butter; 0.5 Teaspoon Parsley — Parsley, washed, dried and finely chopped; 1906 source measure retained without conversion; 0.25 Teaspoon Chervil — Chervil, washed, dried and finely chopped; 1906 source measure retained without conversion; 0.5 Teaspoon Lemon juice — Fresh lemon juice; 1906 source measure retained without conversion; 1 Saltspoon (source measure) Salt — Salt, source 1 saltspoon; 1906 source measure retained without conversion; source unit: saltspoon; 0.5 Saltspoon (source measure) White pepper — White pepper, source 0.5 saltspoon; 1906 source measure retained without conversion; source unit: saltspoon

Split broiled weakfish with a light parsley-chervil-lemon butter.

Type: Main course

By Alexander Filippini · Posted Sep 29, 2026

Ingredients

1360 Gramme WeakfishWhole fresh weakfish, source three pounds before head/spine removal
1 Teaspoon SaltSalt for fish; 1906 source measure retained without conversion
0.5 Teaspoon PaprikaPaprika for fish; 1906 source measure retained without conversion
1 Teaspoon OilOil rubbed over fish; 1906 source measure retained without conversion
21 Gramme ButterButter
0.5 Teaspoon ParsleyParsley, washed, dried and finely chopped; 1906 source measure retained without conversion
0.25 Teaspoon ChervilChervil, washed, dried and finely chopped; 1906 source measure retained without conversion
0.5 Teaspoon Lemon juiceFresh lemon juice; 1906 source measure retained without conversion
1 Saltspoon (source measure) SaltSalt, source 1 saltspoon; 1906 source measure retained without conversion; source unit: saltspoon
0.5 Saltspoon (source measure) White pepperWhite pepper, source 0.5 saltspoon; 1906 source measure retained without conversion; source unit: saltspoon

Method

Steps

Step 1
Cut head off three-pound weakfish, trim, split through back and remove spinal bone. Season with teaspoon salt and half teaspoon paprika, rub with teaspoon oil. Broil cut side down six minutes, turn and broil six minutes more, verifying fish centre 70°C.
Step 2
Make complete No.7 maître d’hôtel butter from three-quarter ounce butter, parsley, chervil, lemon juice, salt and pepper. Spread actual finished herb butter over hot fish and serve; No.7 batch output/allocatable film is not measured.

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