Broiling fish and grilling fish are two related cooking techniques that are interchangeable as far as their recipes go.
These two methods of cooking fish are excellent for fillets and steaks of the more oily fish such as salmon, trout, striped bass, and even lighter fish such as cod if you so choose.
Both methods rely on the intense radiated heat to cook food
quickly and give a nicely browned appearance.
Broiling is similar to grilling. However, the heat source comes from the overhead heat in an electric or gas oven, as opposed to coming from underneath.
The top of the fish shall be nicely seared while the meat on the inside will remain moist and tender.
The following contains tips for preparing and cooking your choice of fish by using a broiler.
Before broiling, it's better to adjust the broiler shelf so that the fish will be positioned about 2 to 4 inches below the heat source for 1 inch pieces of fish. And about 4 to 5 inches away for fish that are 2 inches thick. Preheat the broiler so that the fish sears quickly.
Plan to turn the fish once during cooking. Unless you are using thinner cuts of fish such as trout fillets. Start with the good side down. Finish cooking, judging on the thickness and what the recipe calls for, with the better looking side of the fish facing up and serve it like that.
It's actually simple and easy. Here is one simple recipe that you can try...
Lightly brush your fillet, steak, or whole cleaned fish with olive oil. Salt and pepper, or season it to taste as you desire to. Place it in a shallow ovenproof pan or foil tray. Add white wine to cover half of the thickness of the fish. Place the pan in the broiler at a high setting and close to the flames or coils. Cook for about 4 minutes per side, or until the fish is done.
Broiling fish can seem to be tricky because it will tend to dry out if you're not careful. Therefore, it's best to use a basting sauce or a liquid to keep it moist.
You don't necessarily have to cook
the fish in a pan or tray. You can place it directly on the broiler
rack if you want. Just be sure to leave the catch pan underneath it.
This will catch the juices and basting liquids, and you can reuse that
for your sauce.
Happy cooking and freshwater fishing! Enjoy!
See some of our other Top Picks for Seafood Recipe Cookbooks here.
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