Capt. Charlie's Broiled Fish
The only real reason for anyone to broil fish is if they
are out of the ingredients for "basic fried
fish" and cant wait long enough for a trip to
the store.(grin) So here it is:
Fish - skinless and boneless is preferred but not
mandatory.
butter or olive oil, or mix the two up
salt & pepper
Old Bay
lemon or lime
paprika
garlic
onion powder (or fresh onions of your choice)
broiler pan lined with
Reynolds wrap (to make cleaning easier)
fork &
spatula
Butter or oil your broiler pan lined with Reynolds wrap.
Place the fillets skin-side down (if the skin is gone,
take a guess which is the skin side) and squeeze lemon or
lime juice on them. Teriyaki sauce is an option at this
point as well. Salt and pepper them to taste, sprinkle
them with paprika and Old Bay and then drizzle butter or olive oil or
a mixture over them and pop under the broiler. (This part
is up to you ) They are done when a fork inserted in the
thickest part of the fillet and twisted will flake the
fillet apart. This depends on the thickness of the
fillets. As soon as you see the white icky looking stuff
coming out of the top of the fillet, check them for
doneness with the fork. Dont walk out of the
kitchen when you have fish under the broiler, or you will
probably have charcoal briquettes when you return -
broiled fish takes a very few minutes to cook.
This isnt as good as fried fish, but enjoy anyway.
Capt. Charlie
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