BROILED FISH
Mother's secret in preparing this dish was to butter the fish before dusting it with flour. That seals in the moisture and makes the fish so succulent. -Ann Berg, Chesapeake, Virginia
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place fish on a broiler rack that has been coated with cooking spray. Drizzle 3 tablespoons butter over fillets; dust with flour and sprinkle with paprika. , Broil 5-6 in. from the heat for 5 minutes or until fish just begins to brown. Combine lemon juice, parsley, Worcestershire sauce and remaining butter; pour over fish. Broil 5 minutes longer or until fish flakes easily with a fork.
Nutrition Facts : Calories 292 calories, Fat 18g fat (11g saturated fat), Cholesterol 147mg cholesterol, Sodium 272mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 28g protein.
GRILLED WHOLE FISH
Cooking small whole fish, as opposed to fillets, optimizes flavor and juiciness, because the skin and a thin layer of (healthy) fat insulate the meat -- and it couldn't be easier. Mild, white-fleshed branzino is almost tailor-made for the technique: It has relatively few bones and they're simple to remove, so the fish is very easy to serve and eat.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes
Time 50m
Yield Serves 2 to 4
Number Of Ingredients 10
Steps:
- Preheat grill for direct-heat grilling over medium-high heat. Meanwhile, drizzle cavity of each fish with 1 tablespoon olive oil, then season generously with coarse salt and freshly ground pepper.
- Aromatics help keep whole fish moist while grilling. Stuff 1 fish cavity with lemon slices and dill and the other with lime slices, basil, and Thai chiles. If using just 1 filling, double amounts called for.
- Fasten each opening with a wooden skewer or toothpicks that have been soaked in water so they don't burn. This keeps the aromatics inside and also makes fish easier to handle on the grill.
- Using a paring knife, make long, 1/4-inch-deep diagonal slashes at 2-inch intervals on both sides of fish so they cook evenly throughout. This also allows any seasonings on skin (see step 5) to penetrate.
- Rub both sides of each fish with remaining olive oil and season with salt and pepper, working all into slashes as well as heads and tails -- both are edible, and the tail becomes delightfully crisp when grilled.
- Brush hot grill with vegetable oil; immediately place fish on grill. Cook, undisturbed and uncovered, until undersides are charred and flesh along gills on undersides turns opaque, 5 to 7 minutes.
- Turn fish with 2 large spatulas. If they stick, wait a few seconds until skin sears enough to release cleanly. Grill on other side until charred and fish are just cooked through and opaque, 5 to 7 minutes more.
- Serve fish with lemon and lime wedges and more herbs. To serve, cut fillet free from top side of fish and remove with a spatula. Remove bones to free other fillet.
BROILED WHOLE FISH AND VEGETABLES
Make and share this Broiled Whole Fish and Vegetables recipe from Food.com.
Provided by yewoinfamilycooking
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Clean the inside and outside of the fish with lemon; rinse the fish with cold water; pat dry; place the fish on a baking sheet.
- Mix 3 tablespoons of oil with the lemon juice, basil, oregano, garlic, wine or sherry, salt and black pepper.
- Place the fish on a baking pan; brush the fish with the mixture inside and outside; spread the rest of the mixture inside and on top of the fish.
- Heat the oven to 350 degree, bake the fish covered for 20 minutes.
- Transfer and place the fish in a single layer on a greased broiler pan; broil the fish for 15 minutes.
- At the same time, chop the carrots, potatoes, squash, peppers, shallot as desired.
- Mix one tablespoon of oil with rosemary, pinch of salt and marinate the vegetables.
- On a non-stick baking pan, roast the vegetables for 20 minutes.
- Place the broiled fish and the vegetables on a platter and serve it warm.
- * You may use trout or flounder or sea bass or any fish of youir choice.
Nutrition Facts : Calories 353.6, Fat 14.4, SaturatedFat 2, Sodium 80.5, Carbohydrate 51.3, Fiber 8.5, Sugar 11.2, Protein 6.8
SIMPLE BROILED HADDOCK
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and spray with cooking spray.
- Arrange haddock fillets on the prepared baking sheet. Mix onion powder, paprika, garlic powder, salt, black pepper, and cayenne pepper in a small bowl; sprinkle seasoning over haddock. Dot haddock with pieces of butter.
- Broil in the preheated oven until fish is easily flaked with a fork, 6 to 8 minutes. Serve with lemon wedges.
Nutrition Facts : Calories 228.5 calories, Carbohydrate 0.9 g, Cholesterol 138.8 mg, Fat 4.7 g, Fiber 0.3 g, Protein 43.2 g, SaturatedFat 2.1 g, Sodium 465.8 mg, Sugar 0.2 g
BROILED WHOLE FISH
Provided by James Beard
Categories Fish Broil Backyard BBQ Summer House & Garden
Number Of Ingredients 0
Steps:
- Rub the inside with lemon, sprinkle with salt and pepper and arrange on a well greased grill (or use a greased hinged grill). Cook on both sides to brown evenly and baste with melted butter and lemon juice or white wine. Fish cooks quickly. A small whole fish will only take 15 to 20 minutes. Larger ones take a half hour or more. Test with a fork or toothpick. The fish is cooked when the flesh flakes easily.
- Serve with more melted butter and lemon juice or white wine, or with parsley butter. Fried potatoes and a crisp green salad or cucumber salad are excellent with fish dishes. Serve a fine dry white wine, chilled of course.
More about "broiled whole fish recipes"
HOW TO COOK A WHOLE FISH - GIMME SOME OVEN
From gimmesomeoven.com
4.9/5 (50)Estimated Reading Time 7 minsServings 1Total Time 30 mins
- Heat oven to 450°F. Line a rimmed baking sheet with aluminum foil, or grease with cooking spray.
- Give your fish one final good rinse once you’re ready to cook, then lightly pat it dry with paper towels. Use a sharp knife to lightly score the top of the fish in diagonal lines about 1-inch apart.
- Brush the fish generously on both sides with the oil. Then briefly brush the inner cavity with oil as well.
- Slice half of the lemon into slices, and stuff those as well as the garlic and herbs into the cavity of the fish (being sure that the garlic is completely tucked in and not exposed).
WHOLE BAKED FISH – SNAPPER WITH GARLIC & DILL BUTTER SAUCE
From recipetineats.com
5/5 (21)Category MainCuisine WesternCalories 569 per serving
- Trim fins: Cut all fins off the fish using scissors – both fins on the side, and the fins on the back and underside of the fish (but not the tail).
- Slash flesh: Cut 3 slashes on each side of the fish, cutting through flesh down to the bone (see photos in post and/or video, helpful!).
- Stuff fish (Note 2): Sprinkle a bit of salt and pepper inside the cavity of the fish. Scatter the cavity with garlic slices, then stuff with parsley and dill. Layer lemons on top of herbs.
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