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

FAQs

How long should you 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.

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 the fish skin-side up on the pan. Baste the seafood with melted butter, wine or fish stock to prevent it from drying out. Check the seafood every 2 to 2 ½ minutes as it broils to prevent it from overcooking.

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.

Heat the broiler to 500 F. Oil the rack of the broiler pan and place it in the oven about 4 inches from the heat source. Heat until the pan is very hot. Carefully place the fish on the broiler pan and broil for about 3 to 5 minutes on each side—depending on thickness—or until the fish flakes easily with a fork.

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.

Find the “Broil” setting on your oven console and turn it on. If available, select the temperature setting based on what you're cooking: higher for thinner, fast-cooking foods and lower for thicker foods that may take longer to cook through. Let the broiler preheat for at least 5 minutes.

Too Much Cooking Oil. Food marinated or drizzled with cooking oil can catch fire under the broiler's intense direct heat. To avoid the risk (not to mention, ruining dinner), cook the dish on a lower rack and cover it with tin foil to keep oil splatters contained. Or, consider baking it instead.

The normal practice is to leave the oven door slightly ajar. This allows heat to escape and forces the broil element to stay on rather than cycling off and on. Open door broiling is good for when you are broiling for short periods of time, like cooking thinner meats, top browning or searing meat.

Can you broil with foil? ›

If you don't have a nonstick pan or if you're cooking messy foods, you can line the top and bottom parts of the broiler pan with regular or nonstick aluminum foil. For the top part of the broiler pan, be sure to cut slits through the foil so fat can drain.

How close you place the fish to the broiling surface depends upon how hot the broiler has become. Three or four inches away from the coils is ideal. Note: For lean fish, try a combination of dry and moist heat.

The answer to the equation is the ideal baking time for the fish you are cooking. For example, if you are making fish fillets that are ½ inch thick, the ideal baking time will be 5 minutes. Since fish can fall apart easily, you should only flip it once, halfway through baking.

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.

2. Time: Baking requires a longer cooking time than broiling—a dish can take anywhere from 10 minutes to over an hour to properly bake. Broiling is a quick process, and food can brown and cook in as little as a few minutes.

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

Because the broiler temperature is so hot—500 to 550 degrees F and the food cooks so close to the heat source, you'll want to limit how long you cook a steak under the broiler, no longer than 15 minutes.