Broiling is a fish cooking method that's fast, tasty, easy to clean up
after and keeps the stove top clear for other uses. The downside is the
amount of energy used and heating up the kitchen.
Scored & placed
In this example we'll use a 12 inch Black Pomfret (which is a
actually a Pompano). The photo specimen is a bit large for a single
portion, in practice I'd go for two smaller fish to serve two people,
each in it's separate foil tray for easy handling.
- If you're using a marinade, get your fish soaking in it in the fridge.
You want about 1/2 to 1 hour soak, turning occasionally.
- Prepare your broiler pan and preheat your broiler.
- Make a tray out of aluminum foil sufficient to fit the fish. Fold the
sides and ends to strengthen them so you can lift the fish out of the
broiler by the foil - but not too thick so they cool quickly. If you
fold the sides downward first and then bend them upward it'll be easier
to slide the fish off later because it won't catch on the fold. Punch
some holes through this foil so liquid can drain or you're likely to be
steaming your fish rather than broiling it. Brush the foil with Olive
- Make sure your fish is ready and dry. If it's been marinading clean
off all marinade it hasn't absorbed. If you're going to use that extra
marinade get it into a saucepan and bring it to a high simmer for about
- Make three shallowly diagonal cuts part way through the flesh on both
sides. Brush both sides of the fish with Olive Oil. Place the fish
in the foil tray you have made good side down so it'll be up
- Some recipes will have you also brush the fish with lemon juice at
this point, or rub it with seasonings. Herbs and seasonings can be
worked into the diagonal cuts to penetrate the flesh better.
- Set you broiler pan low. My antique Wedgwood stove has a maximum of
3-1/2 inches between the heating element and the pan but that seems to
be enough for fish of reasonable size. Line your broiler pan with foil
so liquid that drains through the holes you've punched will be easy to
clean up. Check that your broiler is fully up to temperature.
- Place the fish in its tray onto the broiler pan, slide it in under the
burner and close the door.
- Check your fish periodically so you don't burn it. If you want to
keep the tail and gill cover from charring you can put small pieces of
foil over those parts when they've got enough color.
- Broil a little less than half the time on the first side. When it
looks good, slide the broiler tray out. In just a few seconds the
sides of the foil tray will be cool enough for you to touch them.
Pick up the fish with a thin wide turner and steady it by holding
one of the edges.
- Turn the fish over. I do this by sliding the thin turner under the
fish, being careful not to damage it, Then I place the foil over the
fish and turn the works over.
- Put the fish back on the broiler pan and broil the other side.
- When the fish is done on the second side, bring it out again and
slide it off onto the serving plate, apply sauce, garnish and serve.
Broiling Time Table
These times are approximate because a lot depends on the fish and
particularly on your broiler - they vary a lot.
|Grilling Temperature - Medium for All Selections|
|Fish Form||Size||Grilling Time||Done When|
|Whole Fish||1/2# to 1-1/2#||6 to 9 minutes per 8 ounces||Flakes|
|1/2" to 1" thick||4 to 6 minutes per|
|Medium (20 / pound)|
Large (12 to 15 / pound)
|5 to 8 minutes|
7 to 9 minutes
|12 to 15 / pound)||5 to 8 minutes||Opaque|
|Lobster Tails||6 ounces|
|6 to 10 minutes|
12 to 15 minutes
- Know Your Fish: Hints for many kinds of fish are on the
"Details and Cooking" pages linked from our
Varieties of Fish page
(very large page). Some fish stay firm and manageable while others
tend break up. Broiling is more tolerant than grilling, but you still
want fish that stays together reasonably well.
- Select: Broil fish that are fairly thin so they cook
through before they burn on the outside - about 1-1/2 inch max, but
steaks and fillets should be at least 1/2 inch thick or they'll dry out
- Oil: Use an oil that can stand the temperature. Pure
Olive Oil should do, or Olive Pomace.
- Marinading: If you marinade fish, let them soak up the
marinade for about 1/2 hour to 1 hour in the refrigerator. Fish spoil
fast - don't leave them out. If you use leftover marinade for a sauce
bring it to a high simmer for 5 minutes in a saucepan to make
sure it's safe
- Broiler & Foil: That's about all you need to broil
gmf_fishbroil1 060730 var - www.clovegarden.com
- U.S. measure: t=teaspoon,
T=Tablespoon, c=cup, qt=quart, oz=ounce,
#=pound, cl=clove in=inch, ar=as required
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