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.

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.

According to one study, eating baked or broiled fish at least once a week reduces the loss of gray matter in your brain that occurs as we grow older. While more studies need to be done on the subject, eating fish regularly may also correlate to a lower risk of Alzheimer's d isease.

When fish is fried at higher temperatures, it loses some of the important omega-3 fats and vitamin D with some studies reporting fish such as salmon loses half of its vitamin D when fried. Baking fish is a great way to keep the important nutrients intact without upping the fat content to unhealthy levels.

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.

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.

What are the rules for broiling? ›

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.

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.

Remove the scales from fish if a recipe calls for it, but leave your fish unrinsed to prevent your kitchen from becoming a breeding ground for germs.

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.

A general rule for baking or broiling fish is 10 minutes per inch of thickness at 400-450° F, turning the fish halfway through the cooking time.

As a general guideline, simmer small fillets for 4-5 minutes and thicker cuts for 8-10 minutes. Note that fish is cooked when its flesh turns opaque and easily flakes with a fork. Remove from Heat: Once the fish is cooked, use a slotted spoon to carefully lift it out of the liquid and onto a serving plate.

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