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

FAQs

What is the best way to broil fish? ›

Spray sheet pan lined with foil and both sides of fish with non-stick cooking spray. 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.

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.

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.

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).

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.

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.

For both your brain and your heart, concluded the researchers, forgo fried fish and fish sandwiches. Instead, order broiled, grilled, or baked varieties that are rich in omega 3 fats.

Frying. Frying is probably the most popular method of cooking fish. Shallow frying: The fish should be seasoned and lightly coated with flour or crumb before frying to protect it and seal in the flavour. Use a mixture of oil and butter when frying and turn the fish only once during cooking, to avoid breaking up.

Cut fish fillets into 4 serving pieces if needed. Place pieces, skin sides down, in the pan, folding thin ends under if necessary for even thickness. Mix remaining ingredients; drizzle over fish. Bake uncovered 15 to 20 minutes or until fish flakes easily with fork.

Three or four inches away from the coils is ideal. Note: For lean fish, try a combination of dry and moist heat. Place the fish in a buttered baking pan and barely cover the bottom of the pan with white wine or fish stock to about 1/4 inch up from the sides of the pan.

Can I broil fish in a glass dish? ›

Oven-safe glass baking dishes such as Pyrex are not safe to use when broiling.

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.

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.

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.

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.

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.