Basic Broiled Fish
You can broil almost any fish. Around New Orleans, the ones we most often broil are pompano, redfish, flounder, trout, hake, sheepshead, drum, and lemonfish. And salmon. (Don’t use Chilean sea bass, tuna, or tilapia.) It’s best if the skin is still on the fillets. Whole, scaled, dressed fish can also be used.
This is one of the four or five most asked-for recipes on my radio show.
- Chef Andrea’s fish marinade:
- 1/4 cup extra-virgin olive oil
- 1/4 cup dry white wine
- 1 Tbs. lemon juice
- 1 tsp. Worcestershire sauce
- 3 dashes Tabasco
- Any number of fillets of fish, preferably skin on, 6-8 oz. each
- Creole seasoning or salt and pepper
- 1/4 tsp. butter per fillet
Preheat the broiler and broiler rack.
1. Combine all the ingredients for the fish marinade in a side bowl and whisk until more or less blended.
2. Place each fish fillet into the marinade for about a minute per side. Let the marinade drain off, then season the fish with the Creole seasoning or salt and pepper.
2. Open the broiler and put the fish on the hot broiler rack, skin side down. Top each piece of fish with the butter in slivers. Place the fish under the broiler, about three inches from the heat, for three to six minutes, depending on the thickness of the fish, until the edges are brown and a little crisp. There is no need to turn, unless the fish is more than an inch and a half thick.
Quick way to tell whether fish is done: poke a kitchen fork into the center of the biggest fish, and hold it there for ten seconds. Then quickly (and carefully) touch the tips of the fork to your lips. If the fork feels even a little warm, the fish is done.