Broiled Fish Recipe photo by Taste of Home
I usually tent my fish with some oil based spread to retain moisture in the fish, whatever it is, and either bake it or grill it (wrapped in foil in either case). I also love strong fishes, and tomatoes as well as the other ingredients. This was my first bluefish broil and even with the chives played by caramelized Vidalia onion, the outcome was delicious and nice twist from my usual go-to dressing of horseradish and spicy brown mustard (which we had the prior night with king salmon). For those looking for a kick, I think either or both of those ingredients can be used in the context of the instant recipe.
Keep a close eye on the fish while broiling. If the edges of the fish begin to look too dry, turn the fish early or remove from the oven. Each type of fish is a different texture, density and thickness, so cooking times are likely to vary. Do not leave the fish unattended while broiling as it is very easy to overcook the filets.
Place fish on a broiler rack that has been coated with cooking spray
- Wash whole fish thoroughly and pat dry. Whole fish should be no more than 2 inches thick. If cooking fillets or steaks, rinse thoroughly, pat dry with paper towels and cut into serving size pieces.
- Brush the fish and the broiling pan with oil to prevent sticking.
- Place fish on broiler rack skin side down. Do not line the broiler rack with aluminum foil because it will prevent the drippings from falling into the pan below and the drippings that remain on the foil may cause flare-ups to occur.
- As with grilling, the distance from the heat source is important for producing fish that is golden brown, moist, flakey, and thoroughly cooked but not overcooked. To check for proper cooking distance for broiling, place the fish on the broiler rack and place the rack on the broiler pan. Set the broiler pan in the oven and measure the distance from the heat source in the oven to the top of the fish. It should be about 4 inches away for most fish and about 5 inches away for thin fillets and whole fish, adjust oven racks accordingly.
- Preheat the broiler for 9 or 10 minutes.
- Place the broiler rack in the oven to begin broiling. As with grilling, it is necessary to watch the fish carefully as it cooks, making sure the edges are not cooking too fast and if they are, rearrange the pieces or adjust the heat accordingly.
- Cook whole fish and 1" thick steaks for approximately 5 minutes per side and fillets for approximately 3 minutes per side. Cooking time will vary with the thickness of the fish. Watch fish closely as it is cooking, especially very thin fillets so that it does not overcook.
- Baste at least one time while cooking on the first side. Oil or melted butter (or margarine) can be used for basting or a little lemon can be added to the butter for extra flavor.
- Carefully turn the fish to finish cooking. Baste at least once while cooking on second side.
- When grilling or broiling, all the pieces will not cook at the same rate so it is necessary to remove them as they finish cooking to avoid overcooking.
- Insert the tip of a knife in thickest area of the fish to check for doneness. The meat should be flakey and opaque in appearance. The internal temperature of the fish should be at least 145°F.
Broiling in your oven - Peerless-Premier Appliance Company
Swordfish is a firm fish, making the steaks perfect for grilling or broiling. It's excellent cut into chunks for kabobs as well.One thing you should know about swordfish is that they contain a higher level of mercury than most other types of edible fish. The recommends pregnant and breastfeeding women, women of childbearing age, and small children avoid eating swordfish, king mackerel, shark, and tilefish (from the Gulf of Mexico).There are many nutritional advantages: healthy fats, nutrient density, and it's a good natural source of vitamin D. But, because of the high level of methyl mercury, swordfish consumption by all others -- along with mackerel, shark, and tilefish -- should be limited. This excellent swordfish is broiled to perfection with a simple butter and spice combination.
You guys are probably wondering, what’s up with the title Meebs? Before the fish broil, we meet the broil master. He’s pretty awesome and doesn’t he look like Popeye? Lol.