The Very Best Fish Recipe Ever | Easy Broiled Fish Recipe (2024)

FAQs

How long should you broil fish? ›

Season top side of fish with salt and pepper. Place on pan. Broil about 7-8 inches from broiler unit or flames about 5-7 minutes per side, or until fish is opaque when flaked. Add a squeeze of lemon or lime and serve immediately.

Choosing the Right Fish for Broiling

Opt for firm-fleshed varieties from Sea to Table such as Wild King Salmon, Northwest Pacific Halibut, or Pacific Black Cod. These fish hold up well to the high heat of the broiler and won't fall apart during cooking. Plus, they're rich in flavor and packed with essential nutrients.

Mix together Parmesan cheese, butter, mayo, lemon juice, green onion, salt, pepper, dill and Tabasco in small bowl until well blended. Arrange fish in a single layer in baking dish. Broil fish for 8 minutes or until it flakes with a fork. Remove from oven and carefully spread Parmesan mixture over top.

Turning is not necessary. Baste occasionally by spooning stock over the fish. Try Poached Halibut with Ginger and Cilantro opens in a new tab. Grilling: Place steaks or fillets on an oiled grill over medium-hot coals.

Heat the broiler to 500 F. Oil the rack of the broiler pan and place it in the oven about 4 inches from the heat source. Heat until the pan is very hot. Carefully place the fish on the broiler pan and broil for about 3 to 5 minutes on each side—depending on thickness—or until the fish flakes easily with a fork.

Preheat the broiler to high. Brush the fish with oil and season as desired. Arrange the fish in a well-oiled, foil-lined pan, skin side up for crispy skin, or skin side down if discarding skin. Broil until the fish gently flakes, 4 to 7 minutes depending on thickness of the fillet.

Instead, order broiled, grilled, or baked varieties that are rich in omega 3 fats. Numerous studies have found that omega 3 fatty acids, found in abundance in many types of seafood, make the blood less “sticky,” and, as a result, less likely to form clots, which could lead to both heart attacks and strokes.

Baked or broiled is the way to go

Every pat of salted butter adds 36 calories, 4 g of fat and 32 mg of sodium.” Deep fried fish, on the other hand, is the loser in terms of calories; total fat, including saturated fat which is the bad kind; and sodium.

When making a dish with fish, consider the flavour it already has and bring it out by adding herbs that further complement it. Some of the best herbs to use with fish are basil, tarragon, dill, and parsley. Basil enhances the flavour while adding a slight sweetness and is lovely when used with halibut or cod.

While sardines top the list as the healthiest fish to eat, salmon has many of the same benefits and is less fishy, so it's more approachable.

What are the rules for broiling? ›

Broiling generally takes place with the oven rack in the top two positions. A good rule of thumb is: the thinner the cut, the closer the flame, and vice versa.

Remove the scales from fish if a recipe calls for it, but leave your fish unrinsed to prevent your kitchen from becoming a breeding ground for germs.

Fish that might otherwise be broiled can be baked at higher temperatures, ranging from 400 F to 450 F. The broiler incinerates fresh herbs and many other garnishes, but oven-baked fish can take full advantage of these light, low-fat flavoring options.

If your recipe doesn't specify a temperature, use the highest setting. In general, the high setting is best when broiling thin cuts of meat that you prefer seared in natural juices and less done on their interiors. The low broiler setting is better for thicker cuts of meat that you want cooked all the way through.