3 Tips for a Better Broiled Fish
Like our columnist, Barton Seaver, we think eating seafood is good for you and the planet. That's why we asked him to share his tips for this quick method for cooking fish.
Broiling is one of the easiest, most popular ways to cook a fish—and it can be done with almost any kind. Here's how to make it nearly foolproof. But once you've got the basics down, there are easy ways to make sure the dish is extra tasty.
First, all fish headed for the broiler should be preseasoned at least 20 minutes before cooking, preferably 40-plus minutes for thicker fillets. Then, based on the fish you're cooking, pick a method below:
Use a Rub
Steak fish (swordfish, tuna) need a highly seasoned dry rub, such as lemon pepper, and a drizzle of olive oil. Broil a couple inches below the heat source for 12 minutes; check for doneness and add 1 to 2 minutes, if needed.
It's uber-healthy (and it isn't eggs):
Keep the Skin On
Rich fish (salmon, bluefish, mackerel) are best cooked skin-on and broiled for about 10 minutes, skin side up. These need little more than a proper seasoning of salt and a sheen of olive oil to help crisp the skin.
RELATED: How to Properly Broil Any Fish
Consider a Topper
Lean fish (flounder, tilapia) are best paired with a rich topping, as in our Broiled Tilapia with Yogurt and Herbs, or a brightly flavored compound butter (for example, add chopped tarragon and lemon zest to butter). Broil directly under the heat source for about 7 minutes.