Name of a Southern fish, exquisite in flavor, and of a nice size for restaurant and club service.

Boiled Kingfish, Sauce Normande

The fish prepared, boiled in salted water with a dash of vinegar, when done, drained; served with Normande sauce, garnished with Hollandaise potatoes.

Kingfish With Fine Herbs

Prepared and trimmed, arranged in buttered baking pan, baked and basted with butter; served with fines-herbes sauce, garnished with Julienne potatoes.

Broiled Kingfish, Lemon Butter

Prepared and trimmed, split down the front, laid open and the backbone removed, seasoned with salt and pepper, rolled in flour, brusned with butter, broiled and basted till done; served spread with Maitre D'Hotel butter, garnished with chip potatoes, lemon and parsley.

Kingfish Saute, Sauce Colbert

Boneless sides of the fish seasoned with salt and pepper, rolled in flour, sauteed with butter a delicate brown; served with Colbert sauce and garnished with Colbert potatoes.

Fried Fillets Of Kingfish, Bread-Crumbed

Boneless sides of the fish seasoned with salt and pepper, rolled in flour, dipped in beaten eggs, then breadcrumbs, fried; served with Maitre D'Hotel butter, garnished with lemon and parsley.