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

FAQs

What is the best fish for broiling? ›

Some popular fish options for baking or broiling include salmon, trout, cod, halibut, snapper, and sea bass.

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.

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.

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.

Baking or Roasting

Roasting is best for whole fish or very large fillets or steaks. Your fish will also get done more quickly when roasting. Bake or roast on a baking sheet or in a baking pan that has been coated with non-stick spray.

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.

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.

Should you leave the oven door open while broiling? ›

Open door broiling is good for when you are broiling for short periods of time, like cooking thinner meats, top browning or searing meat. Closed door broiling works best when using Lo Broil and cooking thicker cuts of meat for longer periods of time, like chicken breasts.

Nearly all types of fish and shellfish can be successfully broiled or grilled. Salmon, trout, swordfish and other oily fish are especially well suited to grilling, as are lean fish such as bass and snapper. Fillets of lean flatfish with delicate textures, such as flounder and sole, are better broiled.

Broiling is a good way to cook thinner, leaner cuts of meat like butterflied chicken breasts, pork tenderloin medallions, strip steaks, kabobs and vegetables. Broiling is also a way to add color, crispness and flavor to a baked or roasted food.

Best done with small fish—four 1-pound red snappers or black bass are ideal—this technique, among the world's easiest and most reliable, can also be used with larger fish. But I wouldn't go above a couple of pounds each, or cooking them through under the broiler will be tricky.

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.