Broiled Fish Steaks About 34 Inch Thick Recipes

BROILED SWORDFISH STEAKS

Steps:

• Sprinkle the swordfish steaks with salt , pepper, and paprika and gently rub into the fish.
• Preheat a greased broiler rack.
• Place the swordfish steaks on the greased broiler rack and brush with the melted butter. Put them under the broiler, about 2 to 3 inches from the heat source. Broil the steaks for about 4 minutes.
• Turn the swordfish steaks, brush with more melted butter, and broil for 4 to 5 minutes longer.
• The fish should be lightly browned and will flake easily with a fork when done.
• Transfer the swordfish to a platter or individual plates and sprinkle with chopped fresh parsley, if desired. Serve with lemon wedges and drizzle servings with a tablespoon or two of garlic parsley sauce (below), if desired.
• Serve with rice or potatoes.
• In a bowl, combine the 1/2 cup of chopped parsley with the grated lemon zest, minced garlic, olive oil, and 3 tablespoons of fresh lemon juice.
• Season with salt and freshly ground black pepper, to taste.

QUICK & CITRUSY BROILED SALMON STEAKS

Steps:

• Preheat the boiler.
• In a bowl combine lime juice and soy sauce.
• Put the salmon steaks on a baking sheet and baste with the lime-soy mixture and lightly sprinkle with salt.
• Broil 4 inches from the flame for about 5 minutes.
• Turn the salmon, brush with lime-soy misture, sprinkle with salt, and cook 5 more minutes, or until fish is done.
• Serve at once.

GRILLED FISH STEAKS

Steps:

• Heat coals or gas grill for direct heat. Sprinkle both sides of fish steak with salt and pepper. Mix butter and lemon juice; set aside.
• Grill fish steak uncovered about 4 inches from medium heat 7 to 10 minutes, brushing 2 or 3 times with butter mixture. Carefully turn fish. (If fish sticks to the grill, loosen gently with a turner.) Brush other side with butter mixture.
• Grill uncovered 7 to 10 minutes longer or until fish flakes easily with fork. Brush with butter mixture.

GRILLED FISH STEAKS

Steps:

• In a stainless steel or glass bowl, combine garlic, olive oil, basil, salt, pepper, lemon juice, and parsley.
• Place the halibut filets in a shallow glass dish or a resealable plastic bag, and pour the marinade over the fish. Cover or seal and place in the refrigerator for 1 hour, turning occasionally.
• Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
• Remove halibut filets from marinade and drain off the excess. Grill filets 5 minutes per side or until fish is done when easily flaked with a fork.

BROILED SALMON STEAKS

Steps:

• Rinse the salmon steaks and pat dry with paper towels.
• In a shallow dish, combine the worcestershire sauce, mustard, tabasco, salt and pepper and stir with a fork to combine.
• Set the salmon steaks in the dish and turn so that they are evenly coated with the mixture.
• Let stand for 15 minutes.
• Set the oven rack 3 to 4 inches below the element and preheat the broiler.
• Line the broiler pan or baking sheet with a piece of foil and lightly oil the foil.
• Using tongs, take the salmon steaks from the marinade, allowing excess to drip off, and arrange them on the foil with at least an inch between them; reserve the marinade.
• Broil the salmon until lightly browned, 3 to 5 minutes.
• Take the pan from the oven, turn the steaks and spoon on some of the reserved marinade.
• Continue broiling until the salmon is just barely opaque through the thickest part (cut to test), 3 to 5 minutes longer.
• Transfer the salmon steaks to individual plates, sprinkle with the minced parsley and serve.

BROILED FISH STEAKS-ABOUT 3/4 INCH THICK

Steps:

• For salmon, swordfish, tuna, bluefish, shark, mahimahi, and so forth. Here you concentrate on browning the top of the fish; no need to turn it. Dry the fish, paint both sides with melted butter or vegetable oil, and season with salt and pepper. Arrange in a shallow pan that will just hold them comfortably. Pour around the steaks 1/8 inch of dry white wine or French vermouth and set 2 inches below a preheated broiler. After 1 minute, brush a little soft butter on top of each and squeeze on drops of lemon juice. Continue broiling about 5 minutes more, or until lightly springy to the touch-cooked through but still juicy. Serve with the cooking juices spooned over.
• THICK FISH STEAKS-1 TO 2 INCHES THICK. Broil to brown them nicely, then finish off in a 375°F oven.
• FISH FILLETS. For such fish as salmon, cod, hake, mackerel, trout. Leave the skin on, to keep the fish in shape during cooking, and follow directions for the preceding fish steaks.