Broiled fish is super easy to make and really delicious.
This recipe can be used for any kind of fish.
I used striper for this dish. Mainly because I catch the heck out of them on a regular basis. However preferred fish is flounder, snapper or grouper. Catfish can be do this way as well. But it has to be fresh!! I find that once i freeze Catfish it gets fishier tasting and is only suitable for frying.
I used striper for this dish. Mainly because I catch the heck out of them on a regular basis. However preferred fish is flounder, snapper or grouper. Catfish can be do this way as well. But it has to be fresh!! I find that once i freeze Catfish it gets fishier tasting and is only suitable for frying.
1.Oil your pan with a bit of olive oil so your fish doesn't stick.
2. Add fish fillets
3. Splash of white wine. Any white wine will do. I prefer chablis for cooking
4. fresh lemon juice.
5. A liberal sprinkle of Chopped Parsley
6. A good even dusting of Paprika.
7. small slices of butter approximately 2″ apart
8.a dash of kosher salt
Its important to follow the steps in order. Otherwise if you add the wine and lemon after the spices. It will wash the spices off of the fillets.
Broil the fish on high 500° for approximately 20 minutes.
At around the 12-15 minute mark the spices should be seared to the fillets.
Use that delicious juice in the bottom of the pan to thoroughly baste the fillets.
Put the fish back in for a few more minutes. Go ahead and baste it again when you take it out of the oven upon completion.
Use that delicious juice in the bottom of the pan to thoroughly baste the fillets.
Put the fish back in for a few more minutes. Go ahead and baste it again when you take it out of the oven upon completion.
*You will want to place your rack approximately 10″-12″ away from the top burner in the oven
*to achieve a milder tasting fish. Soak your fish for 24hrs in salt and milk. This will draw out any fish oil and blood.
