Pictured here with pesto on top, there are many things you can do with broiled fish. The benefit of broiling is giving you a crispy edge on your fish. Thicker cuts of fish may require additional cooking with the baking setting. Broiling for too long can lead to burnt fish. To check if fish is done, insert a meat thermometer into the thickest part of the fish: it should read 145 degrees Fahrenheit. If you don't have a meat thermometer, cut into the thickest part of the fish and make sure it is opaque, not translucent (that is, not see-through).
Ingredients
Fish
- 1 filet of fish (Mahi Mahi, Cod, etc.) (about ¼ pound per person)
Oil
- 1 teaspoon avocado, canola, sesame, peanut or light olive oil
Pepper
- ¼ teaspoon
Lemon-Juice
- ½ lemon
Instructions
Step 1
Preheat your oven to the broiler setting and adjust the oven shelf to the top portion of the oven (leave just enough room for a sheet tray with a wire rack).
Step 2
Evenly coat the fish filet with oil, salt, and pepper.
Step 3
Place the fish filet on a wire rack on a sheet tray lined with foil. (if you do not have a rack, just put the fish filet directly on the sheet tray).
Step 4
Broil in the hot oven for 8-10 minutes until the surface of the fish is golden brown.
Step 5
Depending on the thickness of your fish, it may need to cook longer. If that is the case, simply switch to the regular bake setting on your oven and set for 400°F . Cook until the fish is flakey when prodded with a fork.
Notes
*You can cook more than one piece of fish at a time, just be sure they are evenly spaced on the rack, and you season each filet separately.