1. Preheat a broiler to high. Grease the broiler rack or grill pan generously with oil or butter.
2. Place the finnan haddie on the greased broiler rack. Broil approximately 4–5 inches (10–13 cm) from the heat source for 4–5 minutes per side, until the fish is deep golden brown on both sides and the flesh begins to flake at the thickest point when pressed gently with a fork.
3. Remove the fish to a shallow baking pan or dish (9×13 inch / 23×33 cm). Pour enough hot (near-boiling) water over the fish to cover it completely. Let it stand for 10 minutes — this step (a form of rehydrating and desalting) draws out excess salt from the curing process and gently finishes cooking the interior.
4. After 10 minutes, drain the water completely. Transfer the fish to a serving platter.
5. Spread the softened butter evenly over the top of the fish while it is still hot so the butter melts into the flesh. Sprinkle with freshly ground black pepper. Serve immediately.
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