Recipe: How to Broil Fish and Seafood (basic recipe) and Broiled Marinated Fillets

How to Broil Fish and Seafood (basic recipe) and Broiled Marinated Fillets

TO BROIL FISH:
Preheat broiler pan. Rinse fish under cold water and pat dry. Season it on all sides, if desired, with salt, pepper and lemon juice. It is never necessary to add butter, margarine or oil when broiling fish. The fish will remain naturally moist as long as it is not overcooked. Steaks and whole fish should be turned once halfway through broiling. Fillets do not need to be turned.

With care, lightly grease the hot broiler pan with oil or non-stick spray. if broiling a small whole fish, slash the skin on both sides and turn it over halfway through broiling. Arrange fish fillets, skin side down, in a single layer.

Place pan about 4 to 5 inches from the heat. Monitor cooking carefully. Broil 6 to 12 minutes per inch thickness of fish, until it is just opaque throughout.

To broil frozen fish, double the cooking time and turn the fish over halfway through broiling.

SEAFOOD FOR BROILING
- Fish Fillets or steaks 1/4 to 1 1/2 inches thick
- Shrimp, scallops, squid (preferably skewered)

BROILED MARINATED FILLETS
Servings: 4

1 1/2 pounds fresh or frozen fish fillets
1/4 cup vinegar
1/2 cup light olive oil
1 small onion, finely minced
2 tablespoons parsley, finely minced
2 cloves garlic, finely minced

Rinse fish under cold running water. Pat very dry.

Thoroughly combine remaining ingredients, Place fish in shallow glass dish. Pour marinade over fish. Marinate in the refrigerator at least an hour, turning once.

Preheat broiler pan.

Broil fish 4 to 5 inches from heat source 6 to 12 minutes per inch thickness until fish is just opaque throughout. Serve immediately or chill and serve cold.

Shrimp or scallops can be substituted in this recipe.

Source: Fish and Seafood Made Easy
National Fish and Seafood Promotional Council