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

FAQs

What is the best way to broil fish? ›

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.

Opt for firm-fleshed varieties from Sea to Table such as Wild King Salmon, Northwest Pacific Halibut, or Pacific Black Cod. These fish hold up well to the high heat of the broiler and won't fall apart during cooking. Plus, they're rich in flavor and packed with essential nutrients.

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.

Egg coating

Add salt and pepper and dip the fillets in flour and then in a beaten egg. Fry carefully at medium high heat.

Seafood steaks or fillets thicker than ½” should be turned over halfway through cooking time. Fish less than ½” thick does not need to be turned. When grilling or pan frying, place fillets skin side down (the skin will remove easily after cooking).

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.

Even if you've never cooked fish, you can nail baked fish in parchment. In addition to its fancy French name, fish en papillote also feels extra special to eat. I love preparing fish this way for guests.

The fish cooks well in a humid environment. This cooking, in fact, uses the cover of a sheet of tin foil or baking paper that hermetically closes the baking pan or wraps the fish completely so as to retain moisture. The sheet must then be removed halfway through cooking to facilitate browning.

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.

A convection system is perfect for many foods, such as fish and fowl. The food cooks faster and more evenly, since there is hot air blowing over the dish, not just heat surrounding it.

What is the best flour for fish? ›

Rice and tapioca flours absorb less moisture when fried, for a crispier result. The dredge is the first step in frying; it helps the batter adhere to the fish.

Don't skip the flour coating since it provides a delicious crispy texture, protects the fish from soaking up too much oil, and also keeps the fillet in one piece. For best results, use a heavy-bottomed pan, as it distributes the heat evenly.

Sprinkle the fish fry seasoning mix and blend generously over both sides of the fish fillets. Gently press the seasoning into the fish to help it stick. Let it Rest: Allow the seasoned fish to rest for 15 to 20 minutes.

If you are planning to broil a whole fish, prick the skin with a skewer or fork. This will prevent the fish from curling or blistering as it cooks. If you are broiling a fish fillet with skin on it, cut a few thin slashes into the skin so that it doesn't shrink during cooking. Place the fish skin-side up on the pan.

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.