BROILED FISH
This classic broiled fish recipe offers a simple yet satisfying way to enjoy fresh fish, with a crispy skin and tender, flaky flesh. The method focuses on achieving a perfect sear on the outside while keeping the inside moist and flavorful. Serve this elegant dish with a squeeze of lemon and Maitre d'Hotel butter for a truly delightful experience. The recipe calls for broiling the fish, seasoning with salt and pepper, and finishing with butter and lemon. The result is a savory, comforting meal.
Ingredients
- Fish fillets (salmon, halibut, or other) (Use salmon or halibut, or other fish of your choice. Quantity depends on the size of the fish and number of servings.)
- 1 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1/2 teaspoon Black pepper (Quantity estimated (not specified in original recipe))
- Olive oil or butter (Use olive oil or butter to brush the fish. Quantity depends on the size of the fish.)
- Butter (For serving. Quantity depends on preference.)
- Lemon wedges (For garnish. Quantity depends on preference.)
Instructions
- 1If using large fish, split it down the back and remove the head and tail. For salmon and halibut, cut into 1-inch slices. Leave small fish, like smelts, whole. Pat the fish dry with paper towels.
- 2Sprinkle the fish with salt and pepper. If the fish is dry and white, brush the flesh side generously with olive oil or melted butter. Place the fish in a well-greased broiler pan, positioning the thickest parts towards the middle or back of the broiler. Broil over high heat until the flesh side is nicely browned (about 5-10 minutes). Then, cook the skin side just long enough to make the skin crisp (about 5-10 minutes for small fish, 10-15 minutes for large fish). The total broiling time is approximately 10-25 minutes.
- 3Carefully remove the fish from the broiler using a cake turner. Place it on a platter. Spread with butter and let it stand in the oven for a few minutes to melt the butter. Garnish with lemon wedges and serve immediately.