Recipe: Broiled Flatfish or Other White Fillets and 5 toppings

BROILED FLATFISH OR OTHER WHITE FILLETS

"Simpler and faster than a steak. Important: The fish must smell of seawater, no more."

About 1 1/2 pounds fillets of flounder, sole, or any of the other fish, cut about 1/4-inch thick, scaled or skinned
1 tablespoon olive oil or melted butter, plus a little more for the pan
Salt and freshly ground black pepper to taste
Lemon quarters or a sprinkling of vinegar
Choice of topping (recipe follows)

1. Preheat the broiler. It should be very hot, and the rack should be as close to the heat source as you can get it -- even 2-inches is not too close. (You can also bake the fish at 450 degrees F; it will take a minute or two longer.)

2. Lightly grease a baking sheet or broiling pan. Lay the fillets on it, then brush with the tablespoon of oil or butter. Sprinkle with salt and pepper.

3. Broil the fish for 2 to 4 minutes (without turning), depending on the heat of your oven and the distance from the heat source. (If the fish is thicker than 1/4-inch, adjust cooking time accordingly, but few of these fillets will take more than 5 minutes in most ovens.) When the fish is done, it should be firm and barely cooked through; the edges will flake, but the center should still show a little resistance. If there is a little translucence in the very middle, it will disappear by the time you get the fish onto a plate.

4. Remove the fish with a spatula and serve immediately, squeezing lemon juice or drizzling vinegar over the fillets at the table.

TOPPINGS:

WITH MUSTARD AND HERBS:
Steps 1 and 2 remain the same.
Combine:
1/3 cup Dijon mustard
1 tablespoon sugar
1 teaspoon minced fresh thyme leaves or 1/2 teaspoon dried thyme (or substitute rosemary or savory; or parsley, chervil, or basil in larger quantities)
1 tablespoon freshly squeezed lemon juice
Spread this mixture over the fish. Proceed with steps 3 and 4 as above; serve with lemon wedges.

WITH GARLIC-PARSLEY SAUCE:
Steps 1 and 2 remain the same; use olive oil.
Combine:
1 teaspoon minced garlic
1/3 cup extra-virgin olive oil
1/4 cup freshly squeezed lemon juice
1/2 cup minced fresh parsley leaves
A little salt and pepper
Spoon some of this mixture over the fish. Proceed with steps 3 and 4 as above, pass the rest of the sauce at the table.

WITH TOMATO SALSA:
Steps 1 and 2 remain the same; use olive oil or peanut oil.
Combine:
2 cups cored and chopped tomatoes (drained if canned)
1/2 teaspoon cayenne (or to taste)
1/4 cup freshly squeezed lime juice
1/4 cup minced cilantro leaves,
Salt to taste.
Spoon some of this mixture over the fish. Proceed with steps 3 and 4 as above. Pass the rest of the sauce at the table.

WITH DILL BUTTER:
Dill is traditional (and wonderful), but use any fresh herb you have here. Steps 1 and 2 remain the same.
Put in a blender, food processor, or small bowl:
4 tablespoons (1/2 stick) butter
1/2 teaspoon minced garlic
1/4 cup minced fresh dill
Salt and pepper, to taste
Blend until smooth.
Dot the fillets with about two-thirds of the dill butter. Proceed with steps 3 and 4 as above; spread the fillets with the remaining butter, and serve immediately, with lemon wedges.

WITH SWEET SOY:
First, mix together:
1 teaspoon dark sesame oil
1/4 cup soy sauce
1 tablespoon peeled and finely minced or grated fresh ginger
1/4 cup minced scallion
1 teaspoon minced garlic
1 tablespoon dry sherry, white wine, or water
1 tablespoon honey or sugar
Marinate the fillets in this for 5 minutes or more.
Proceed with steps 1 and 2, using peanut or vegetable oil to grease the pan but omitting the oil on top of the fish. Pour the remaining marinade over the fish and broil as in step 3.
Garnish with more minced scallions if you like.

From: maral