Broiled Pompano

Thoroughly scrape and clean a Pompano, and if it is a large one, divide it down
the back and through the head; but if it be a small fish, weighing only about a pound,
it may be cooked whole; sprinkle over salt and pepper, and place it on a gridiron
over a clear fire, with the skin side downward, and after warming a little, brush it
over with butter, adding a little more salt and pepper if desired, and return it to the
gridiron to broil on both sides until done, when it may be placed on a dish, a little
lemon juice squeezed over it, and served with tartar sauce, either poured over or
served separately in a sauceboat.