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A Simple Guide To Broiling Fish

If you're looking for an an easy, fast cooking method for fish, broiling may just be the answer. Many types of fish are suitable for broiling and if you follow a few simple guidelines you'll get some delicious results.

A Simple Guide To Broiling Fish

Broiling makes a good alternative to grilling, and nearly any recipe for grilled fish can be broiled with just a few adjustments.

Don't count on getting that golden brown exterior you'll find on broiled fish from a restaurant though, because home broilers simply don't get as hot as their commercial counterparts.

Here is a checklist of things to keep in mind when preparing broiled fish:
  • Always preheat the broiler for 7 to 10 minutes prior to adding the fish
  • Broil fish in the bottom half of a broiler pan that has been lined with aluminum foil and lightly oiled
  • Always oil both sides of a fish fillet, even if you are planning to baste with butter
  • When broiling whole fish, be sure the total weight doesn't exceed 2 pounds
  • The skin on a whole fish should be pricked with a skewer to prevent it from curling and blistering
  • If broiling skin-on fillets, slash the skin a few times to prevent shrinkage and broil skin side up
  • The distance from the heat source is determined by the thickness of the fish, allow 2-inches distance from the heat for each 1/2-inch of thickness
  • Thicker fish fillets should be moved further from the heat to prevent over-cooking on the surface before the center is cooked completely
  • A general rule of thumb for broiling times is as follows, allow 2 minutes per side for each 1/2-inch of fish thickness
  • Good fish choices for broiling include: salmon, halibut, sole, swordfish, mahi and trout
How to prepare our Butter-Basted Broiled Halibut Fillets (pictured above):
  • Preheat the broiler
  • Remove the skin from the halibut if necessary
  • Cut the fillets into serving-sized pieces
  • Rub some extra-virgin olive oil into both sides of the fillets
  • Season with kosher salt, onion powder and lemon-pepper on both sides
  • Place on a foil-lined broiler pan, coated with nonstick spray
  • Top each fillet with a pat of butter
  • Place under the broiler, about 4 inches from the heat
  • Broil for 4 minutes, turn over carefully and baste with some of the butter
  • Broil for an additional 4 minutes
  • Serve immediately

comments & replies

4 comments ~

Thank you for the sharing of this recipe. It's not complicated at all, would give it a try!

Some very interesting recipes

Thank you for the tips and checklist for broiling fish. I've always baked (Haddock) or grilled (Salmon,Swordfish) my fish. Tonight I'll give broiling a try. Again, thanks for the tips.

Thank You

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