Broiledfishwithcheese Recipes

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.

Steps:

• Preheat broiler.
• Line baking sheets with fillets.
• Broil 6-inches from heat, about 3 -5 minutes total for thin fillets, about 10 minutes total for fish about 1-inch thick.
• Season with salt and pepper.
• Meanwhile, in small saucepan, melt the butter over low heat.
• Add vinegar and capers. Heat through.
• Remove from the heat. Stir in the parsley.
• Plate the fish.
• Spoon a little sauce over each fillet.

Steps:

• Preheat oven to 450 degrees F.
• Split the lobster lengthwise and extract the meat. Lay the lobster meat on top of the shell. Remove the pin bones from the yellowtail flounder and cut a "v" at the top of the fish.
• Place all of the seafood in a 9-inch pie plate. Add the butter, white wine, and paprika. Bake for 12 minutes. Arrange on a serving plate and serve with a lemon wedge and tartar sauce, if desired.

Steps:

• Wash the fish bones well in cold, clean water to remove impurities. Split the lobster shells and clean by removing the light green tomalley (liver) in the body cavity and the feathery gills at the head section. Save the peeling from fresh cooked or raw shrimp. Discard the digestive tract, but save the heads if any. In a large stock pot heat olive oil and fish bones, lobster shells and shrimp shells. Cook over medium heat for 20 minutes to give broth a rich flavor. Meanwhile, put the vegetables in a food processor fitted with a steel blade and pulse to finely chop. Add the vegetables to the stock pot and saute them along with the fish bones for 15 minutes to sweat and caramelize the vegetables. Add the tomato, saffron and other herbs and seasonings and continue to saute for 10 minutes. Stir to ensure that nothing burns or sticks to the bottom of the pan. Add the white wine and reduce by half. Add the fish stock and water and bring to a boil. Reduce to a simmer, and cook 1 1/2 hours. Skim a foamy particles that rise to the surface during cooking. Drain through cheesecloth lined sieve and cool in an ice bath.

Steps:

• Split open chile and discard stem and seeds. Heat a dry small heavy skillet over moderate heat until hot, then toast chile until fragrant, 5 to 10 seconds on each side. Finely chop chile.
• Line rack of a broiler pan with foil and lightly oil, then set aside. Preheat broiler.
• Pat fish dry, then brush both sides with 1 tablespoon oil (total) and sprinkle with sea salt. Broil fillets, skin sides up, about 5 inches from heat 9 minutes (skin will be browned and blistered). Turn fish over and broil until flesh is opaque (just cooked through), 1 to 2 minutes more.
• Transfer fish to a platter and sprinkle with vinegar, parsley, and chopped chile.
• Heat remaining 1/3 cup oil in small heavy skillet over moderately high heat until hot but not smoking, then sauté garlic, stirring, until golden, about 1 minute. Drizzle oil with garlic over fish and serve immediately.
• Available at Latino markets, some supermarkets, specialty foods shops, and Kitchen Market (888-468-4433).

Steps:

• Set oven to broil. Sprinkle both sides of fish with salt and pepper. Brush both sides with half of the butter. Place on rack in broiler pan.
• Broil with top of fish steak about 4 inches from heat 5 minutes. Brush with butter. Carefully turn fish. (If fish sticks to the rack, loosen gently with a turner or fork.) Brush other side with butter.
• Broil 4 to 6 minutes longer or until fish flakes easily with fork.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place butter in a 9x13-inch casserole dish.
• Place casserole dish in the preheating oven until butter is melted, about 5 minutes.
• Spread onion slices in the bottom of the casserole dish. Place cod skin-side down over onion. Sprinkle seasoned salt evenly on top.
• Mix mayonnaise, Parmesan cheese, provolone cheese, mozzarella cheese, and fresh parsley together in a bowl. Spread over cod.
• Bake in the preheated oven until cod flakes easily with a fork, 20 to 25 minutes.

Steps:

• Prepare sauce by mixing all ingredients and set aside. Heat a large griddle to 350 degrees. Spread mayonnaise on one side of each slice of bread. Place mayonnaise side down on griddle. Quickly top with a slice of cheese, fish fillet, sauce, a second slice of cheese, and another slice of bread that has been spread with mayonnaise. After approximately 3-4 minutes, turn sandwiches over and cook until golden brown on both sides.

Steps:

• Preheat the broiler to high.
• Sprinkle the fish on both sides with salt and pepper.
• Arrange the fillets on a baking dish measuring about 8 1/2 by 13 by 2 inches. Melt the butter in a small saucepan or small skillet.
• Using a pastry brush, coat the fish liberally with butter.
• Sprinkle the fish neatly and evenly all over with bread crumbs. Dribble the remaining butter over all.
• Place baking dish under the broiler so the fish is about seven inches from the source of heat. Broil five minutes. Serve with lemon wedges.

Steps:

• Place fish in a greased 11x7-in. baking dish. Brush with butter; sprinkle with bread crumbs. Bake at 400° for 15-20 minutes or until fish flakes easily with a fork., Meanwhile, in a small saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese and mustard until cheese is melted. Serve with fish.

Steps:

• Place fish in a greased pan with dabs of butter on top.
• Season with salt& pepper to taste.
• (this is where I sprinkle on lemon juice or lemon pepper if using) Cover with sliced onion.
• Pour on milk.
• Bake at 400 degrees for 12-15 minutes.
• Remove from oven and sprinkle with grated cheddar cheese and a little parsley if desired.
• Return to oven until cheese melts.

Steps:

• Heat the broiler. In a small saucepan over medium heat, melt butter. Stir in garlic, thyme, curry powder, ginger and 1/4 teaspoon salt; heat until fragrant, about 1 minute. Stir in lemon zest.
• Season fish with salt and pepper and place on a rimmed baking sheet. Pour sauce over fish and broil until fish is flaky and cooked through, about 5 minutes. Top with a squeeze of lemon juice and fresh dill, and serve.