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

FAQs

What is the best 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.

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.

Seafood steaks or fillets thicker than ½” should be turned over halfway through cooking time. Fish less than ½” thick does not need to be turned. When grilling or pan frying, place fillets skin side down (the skin will remove easily after cooking).

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.

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.

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.

Unless your nonstick cookware or bakeware explicitly says "broiler safe" or "safe up to 550°F," your best bet is to choose all-metal pans such as stainless steel or seasoned cast iron.

The normal practice is to leave the oven door slightly ajar. This allows heat to escape and forces the broil element to stay on rather than cycling off and on. Open door broiling is good for when you are broiling for short periods of time, like cooking thinner meats, top browning or searing meat.

Grilling and broiling use radiant heat at temperatures in excess of 500°F (260˚C). Although the terms are used interchangeably, grilling, by definition, uses a heat source from below, while broiling uses upper heat.

The answer to the equation is the ideal baking time for the fish you are cooking. For example, if you are making fish fillets that are ½ inch thick, the ideal baking time will be 5 minutes. Since fish can fall apart easily, you should only flip it once, halfway through baking.

What should you not do when broiling? ›

Too Much Cooking Oil. Food marinated or drizzled with cooking oil can catch fire under the broiler's intense direct heat. To avoid the risk (not to mention, ruining dinner), cook the dish on a lower rack and cover it with tin foil to keep oil splatters contained.

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.

Jesus goes to great lengths to connect his resurrection to flesh and bones through an event as mundane as eating broiled fish. He was not simply resurrected as a spirit but proves the corporeal nature of his resurrected body by eating broiled fish.

However, some ovens will let you select a broil option between low (400 °F), medium (450 °F), and high (500 °F to 550 °F.) Here's your cheat sheet: baking cooks at cooler temperatures for longer; broiling cooks at hotter temperatures, for a shorter amount of time.