| | Directions | | Place fillets in greased, broiler-safe pan, without rack, skin side down. In a small bowl, blend together butter, parsley, green onion, tarragon, thyme, salt, pepper and paprika. Spread over fillets. Broil about 4 inches from heat until fish flakes with a fork, about 8 to 10 minutes. (Do not turn fish over.) Baste once or twice with pan juices during cooking. |
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| Ingredients | | - |  | 4 Spanish mackerel steaks (small) |
| - | | 1/4 cup butter, softened |
| - | | 1 tablespoon chopped fresh parsley |
| - | | 1 pound thinly sliced green onions, including tops |
| - | | 1/4 teaspoon tarragon |
| - | | 1/4 teaspoon Thyme |
| - | | 1 teaspoon Salt |
| - | | freshly ground black pepper |
| - | | 1/8 teaspoon Paprika |
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