Broiled Fish Recipe
Would you like to try a highly appreciated Broiled Fish recipe? Whenever I have European friends visiting, I always prepare Broiled Fish which is the most savored dish of their cuisine. It is a great Main Dish. You do not need to be a gourmet to gauge how delicious and flavorful this dish is.
Ingredients
Please see directions.
Directions
GETTING READY
1. Herbed Basting Sauce: Combine 2 tablespoons salad oil, 2 tablespoons lemon juice, 1/4 teaspoon paprika, and 1/4 teaspoon dried marjoram, basil, or thyme leaves.
2. Curried Basting Sauce: Combine 2 tablespoons salad oil, 2 tablespoons lemon juice, and 1/4 teaspoon curry powder.
3. Lemony Basting Sauce: Combine 3 tablespoons lemon juice with 1/8 teaspoon dry mustard, and 1 bay leaf, crumbled.
4. Use any of these sauces to brush on to fish while broiling.
MAKING
5. Let frozen fish thaw completely before broiling.
6. Wash fish in cold water; pat dry with paper towels.
7. Lightly brush broiler rack with salad oil; arrange fish on rack. Brush fish with one of basting sauces, below.
8. Broil, 4 inches from heat, as directed in time- table, below, or until fish flakes easily when tested with fork but is still moist. This will take about 5 to 8 minutes on each side
SERVING
9. Remove fish to heated platter and garnish with lemon wedges and parsley sprigs. Serve with sauces
1. Herbed Basting Sauce: Combine 2 tablespoons salad oil, 2 tablespoons lemon juice, 1/4 teaspoon paprika, and 1/4 teaspoon dried marjoram, basil, or thyme leaves.
2. Curried Basting Sauce: Combine 2 tablespoons salad oil, 2 tablespoons lemon juice, and 1/4 teaspoon curry powder.
3. Lemony Basting Sauce: Combine 3 tablespoons lemon juice with 1/8 teaspoon dry mustard, and 1 bay leaf, crumbled.
4. Use any of these sauces to brush on to fish while broiling.
MAKING
5. Let frozen fish thaw completely before broiling.
6. Wash fish in cold water; pat dry with paper towels.
7. Lightly brush broiler rack with salad oil; arrange fish on rack. Brush fish with one of basting sauces, below.
8. Broil, 4 inches from heat, as directed in time- table, below, or until fish flakes easily when tested with fork but is still moist. This will take about 5 to 8 minutes on each side
SERVING
9. Remove fish to heated platter and garnish with lemon wedges and parsley sprigs. Serve with sauces
Chef
