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

FAQs

How many minutes to broil fish in the oven? ›

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.

Best Seafood to Broil

Bluefish, Cod, Grouper, Haddock, Halibut, Kingfish, King Mackerel, Kona Kampachi, Large/Jumbo shrimp, Lobster tail, Mahi Mahi, Monkfish, Mullet, Perch, Pike, Pollock, Pompano, Rockfish, Roughy, Salmon, Sablefish, Sea Bass, Shark, Striped Bass, Swordfish, Trout, Tuna, and Walleye.

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.

Turning is not necessary. Baste occasionally by spooning stock over the fish. Try Poached Halibut with Ginger and Cilantro opens in a new tab. Grilling: Place steaks or fillets on an oiled grill over medium-hot coals.

Place fish on a broiler rack that has been coated with cooking spray. Drizzle 3 tablespoons butter over fillets; dust with flour and sprinkle with paprika. Broil 5-6 in. from the heat for 5 minutes or until fish just begins to brown.

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.

Broil, sear or even deep-fry to your heart's content in canola oil. It has one of the highest heat tolerances of any cooking oil (smoke point of 468 F), so it's an ideal kitchen partner. Canola oil costs about the same as vegetable oil, but with canola oil, you know which oil is in the bottle.

Baked or broiled is the way to go

Every pat of salted butter adds 36 calories, 4 g of fat and 32 mg of sodium.” Deep fried fish, on the other hand, is the loser in terms of calories; total fat, including saturated fat which is the bad kind; and sodium.

Baking fish is a great way to keep the important nutrients intact without upping the fat content to unhealthy levels. The key to baking fish in a healthy way is to use minimal oil and if you do add oil to the cooking process, make sure it is a heart-healthy one such as olive oil.

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.

How healthy is broiled fish? ›

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.

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.

Aim to place the rack 4-6 inches below the heating element to ensure even cooking and prevent burning. Carefully place your seasoned fish on a broiler pan or a foil-lined baking sheet. Slide the pan under the broiler and close the oven door.

Arrange the fish in a wire basket, and submerge it in the pot. Wait for the water to return to a boil, which may take 2 to 3 minutes, and then allow the fish to boil until you can flake it easily with a fork, which should take approximately 10 to 12 minutes.

Here's your cheat sheet: baking cooks at cooler temperatures for longer; broiling cooks at hotter temperatures, for a shorter amount of time.