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

FAQs

What is the best fish to broil? ›

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.

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 uncovered, turn halfway through cooking.

Best Foods for Broiling

The broiler is most often used for thin cuts of steak, thin pork chops, quick-cooking vegetables like asparagus or zucchini, seafood like fish fillets and shrimp, and tofu.

Oven-baking and roasting

White fish, steaks and fillets on their own could end up being dry so these are best brushed liberally with melted butter and protected with a buttered piece of foil lightly placed on top. However, if you use a topping to add moisture, the foil is not needed.

The Level of Fat in the Fish – Leaner types of fish dry out more easily which makes them better suited for wet cooking methods like steaming and poaching. Fatty fish (like tuna and salmon), on the other hand, are ideal for grilling and roasting. Whether the Skin Is On or Off – The skin can affect how your fish cooks.

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.

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.

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. For example, for cuts less than 1 ½ inches thick, broil 3-4 inches away from the heating element. For cuts over 1 ½ inches thick, 4-5 inches away works well.

White fish like cod and flatfish should be boiled in brine or fish stock. It's a good idea to cook fatty, meaty fish such as salmon and mackerel in a flavored liquid. Cook the liquid for about 5 minutes before adding the fish. If you are going to eat the fish cold (cold poached) it should cool in the cooking liquid.

The results showed that replacing fish meal with fish silage protein improved growth performance of broiler chicks.

If you are planning to broil a whole fish, prick the skin with a skewer or fork. This will prevent the fish from curling or blistering as it cooks. If you are broiling a fish fillet with skin on it, cut a few thin slashes into the skin so that it doesn't shrink during cooking. Place the fish skin-side up on the pan.

Broiling is a good method to use for thinner, leaner cuts, such as strip steak, flank steak or London broil. You can also broil more marbled cuts like a rib-eye or T-bone, as long as they're no more than 1.5-inches thick.