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

FAQs

What is the best way to 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.

Fish for Broiling

The best are fish with high levels of natural oils, such as salmon, mackerel and swordfish. Their natural fat provides a degree of protection against overcooking under the intense heat of the broiler, and the fish will brown beautifully.

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).

He says the best way to cook a tender, juicy fillet of, say, halibut, is to broil it in a toaster oven. I know it might seem strange, but this simple cooking method will demystify cooking fish — at least according to Ripert.

Broil thinner cuts: It's also advisable to broil thinner cuts of steak, fish filets, pork chops, and shrimp since thicker proteins may scorch before cooking through. Pick your fat wisely: Some fats, like butter, will burn under the intense heat of the broiler.

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.

Best Cookware to Use for Broiling

A broiler pan—a rectangular pan with slats for air circulation—typically comes with a new stove. If you've lost track of yours, no worries; there are some worthy substitutes, like a cast-iron skillet or griddle, that are heat-safe up to 550 degrees.

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.

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.

Can you broil with foil? ›

If you don't have a nonstick pan or if you're cooking messy foods, you can line the top and bottom parts of the broiler pan with regular or nonstick aluminum foil. For the top part of the broiler pan, be sure to cut slits through the foil so fat can drain.

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.

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.

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.

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.