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

FAQs

What is the best fish to bake or broil? ›

Rich fish like salmon, bluefish and mackerel are some of the best to broil, as this method helps strengthen their delectable flavors. Try Our: Broiled Filet of Atlantic Salmon with Lemon Butter Sauce, served with Soup or Salad, Potato and Vegetable.

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.

The main difference between broiling and baking is that broiling is best for browning while baking is best for cooking a dish through. For example, the powerful heat of a broiler can make meal preparation a breeze, while also yielding enviable results.

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.

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.

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.

Martinez also lines broiler trays with foil so they don't stain. You'll want to cut a few slats in the foil before broiling (only do this if you have a broiling tray with a removable bottom to catch the drips!), or else the fat will pool around the food and could potentially catch on fire.

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.

A general rule for baking or broiling fish is 10 minutes per inch of thickness at 400-450° F, turning the fish halfway through the cooking time.

Arrange the fish in a wire basket, and submerge it in the pot. Wait for the water to return to a boil, which may take 2 to 3 minutes, and then allow the fish to boil until you can flake it easily with a fork, which should take approximately 10 to 12 minutes.

to cook (meat, fish, etc) by direct heat, as under a grill or over a hot fire, or (of meat, fish, etc) to be cooked in this way.