Puffy Broiled Fish Recipes

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

Broiled Fish image

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.

Ingredients

4 orange roughy, red snapper, catfish or trout fillets (6 ounces each)
6 tablespoons butter, melted, divided
1 tablespoon all-purpose flour
Paprika
Juice of 1 lemon
1 tablespoon minced fresh parsley
2 teaspoons Worcestershire sauce

UNBELIEVABLE FISH BATTER

In the early 1950's, I received this recipe on an open-line, talk-radio show. It makes the lightest, crispiest batter imaginable. This makes enough to coat approximately 2 pounds of fish.

Provided by MargeBC

Time 10m

Yield 6

Number Of Ingredients 5

Unbelievable Fish Batter image

Steps:

Whisk together the flour, milk, water, baking powder, and salt in a bowl until smooth.

Nutrition Facts : Calories 90.9 calories, Carbohydrate 19.4 g, Cholesterol 1.6 mg, Fat 0.6 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 0.3 g, Sodium 1372.1 mg, Sugar 1 g

Ingredients

1 cup all-purpose flour
½ cup milk
½ cup water
¼ cup baking powder
1 teaspoon salt

PUFFY BROILED FISH

Wait until you taste fish prepared this way..it's out of this world! I have used this recipe with several types of firm white fish, not just flounder, and it hasn't failed me yet.

Provided by Judith N.

Categories < 30 Mins

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 5

Puffy Broiled Fish image

Steps:

Rinse fillets under cold water; pat dry with paper towels.
Brush one side with lemon juice.
Place fillets, 1" apart, on oven-proof baking dish.
Arrange onion slices over tops of fillets, dividing evenly.
In small bowl, combine mayonnaise and parmesan cheese.
Spread 1/4 cup mayonnaise mixture over each fillet.
Cover baking dish with foil; Broil 6" from heat for 15 minutes.
Remove foil; continue broiling just until top is golden brown, about 5 minutes.

Ingredients

2 lbs flounder fillets or 2 (16 ounce) packages frozen flounder fillets, thawed
2 tablespoons lemon juice
1 medium onion, peeled and thinly sliced
1 1/2 cups mayonnaise
1/3 cup grated parmesan cheese

BROILED FISH WITH LEMON CURRY BUTTER

Broiled fish fillets topped with a little butter and a squirt of lemon is a quick, easy weeknight staple. But when the butter is spiked with plenty of garlic, a jolt of curry powder and piquant fresh ginger, then brightened with fresh herbs, it becomes a superb, company-worthy dish that still cooks in under 10 minutes flat. Use your favorite fish here; any mild fillet will allow the buttery sauce to shine.

Provided by Melissa Clark

Categories dinner, easy, quick, weekday, seafood, main course

Time 10m

Yield 4 servings

Number Of Ingredients 11

Broiled Fish With Lemon Curry Butter image

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.

Nutrition Facts : @context http, Calories 253, UnsaturatedFat 4 grams, Carbohydrate 3 grams, Fat 13 grams, Fiber 1 gram, Protein 31 grams, SaturatedFat 8 grams, Sodium 240 milligrams, Sugar 0 grams, TransFat 0 grams

Ingredients

4 tablespoons unsalted butter
4 garlic cloves, finely grated or minced
1 1/2 tablespoons minced thyme leaves
1 1/2 teaspoons curry powder
1 1/2 teaspoons grated ginger
1/4 teaspoon fine sea salt, more as needed
3/4 teaspoon finely grated lemon zest
Ground black pepper, to taste
4 (6-ounce) blackfish, flounder or hake fillets
Fresh lemon juice, for serving
Dill fronds or fresh parsley, for serving

BROILED FISH WITH DILL BUTTER

Make and share this Broiled Fish with Dill Butter recipe from Food.com.

Provided by PanNan

Categories < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

Broiled Fish with Dill Butter image

Steps:

Prepare at least several hours before broiling fish (can be made ahead and frozen).
Make dill butter by combining first four ingredients and rolling up in plastic wrap or foil.
When ready to cook, preheat broiler and spray broiler pan with vegetable oil, or coat with butter.
Rinse fish and dry thoroughly.
Season with salt and pepper.
Place on broiler pan.
Sprinkle fish with lemon juice.
Place several generous pats of dill butter on fish.
Broil on both sides several minutes until fish is opaque and flakes easily with a fork.
Don't overcook.
(Total time about 10 minutes per inch of thickness).

Ingredients

8 tablespoons softened butter
3 -5 drops lemon juice
1/8 teaspoon cayenne pepper
1 teaspoon finely chopped dill
1 1/2 lbs firm white fish fillets (haddock, halibut, cod, etc.)
lemon juice
salt and pepper

BROILED FISH WITH CHERMOULA

In Morocco, chermoula is traditionally used as a marinade for grilled fish. You've used the Moroccan herb and spice blend, chermoula in all sorts of dishes, but not the way it is traditionally used in Morocco, as a marinade and sauce for fish (usually grilled). When you make the chermoula, you can do it as the recipe instructs, in a food processor, or as the Moroccans do, finely chopping all of the herbs. You can also use a mortar and pestle. If you want to you can thin it out with more oil or lemon juice. If the sauce is thick, you can just spread it over the fish with a spatula, like a rub, and let the fish marinate. It is unbelievably delicious and easy. This recipe is for fillets, but you can also use the marinade with a whole fish. I like to use the broiler for this because the juices accumulate on the foil-lined baking sheet and they are delicious poured over the fish. But grilling is traditional.

Provided by Martha Rose Shulman

Categories dinner, weekday, main course

Time 45m

Yield Serves 4

Number Of Ingredients 4

Broiled Fish With Chermoula image

Steps:

Season the fish with salt and pepper. In a large baking dish combine the fish with half the chermoula and toss together until the fish is coated. If the chermoula is thick it may be easier to spread it onto the fish with a spatula. Refrigerate for 15 to 30 minutes while you preheat the broiler or prepare a grill.
If using a broiler, line a sheet pan with foil and brush the foil with olive oil, or oil a shallow baking dish. Place the fish in the pan in a single layer. If desired drizzle on a little more olive oil or lemon juice. Place under the broiler, close to the heat (about 2 1/2 inches below) and broil 5 minutes. Check the fish; the timing depends on how thick the fillets are; figure on 4 to 5 minutes per 1/2 inch of thickness. It is done when it is opaque and you can pull it apart with a fork. Using a spatula, transfer the fish from the sheet pan or baking dish to a platter or to individual plates. Tip the juices in the pan over the fish fillets. Pass the remaining chermoula and lemon wedges at the table.

Nutrition Facts : @context http, Calories 163, UnsaturatedFat 1 gram, Carbohydrate 3 grams, Fat 11 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 2 grams, Sodium 333 milligrams, Sugar 0 grams

Ingredients

1 1/2 to 2 pounds firm white fish fillets, such as halibut, mahi mahi, striped bass
Salt and freshly ground pepper
1 recipe chermoula (see recipe)
Additional lemon juice and wedges or olive oil to taste

BROILED FISH

Provided by Craig Claiborne

Categories dinner, main course

Time 15m

Yield 4 servings

Number Of Ingredients 6

Broiled Fish image

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.

Nutrition Facts : @context http, Calories 225, UnsaturatedFat 4 grams, Carbohydrate 5 grams, Fat 13 grams, Fiber 0 grams, Protein 22 grams, SaturatedFat 8 grams, Sodium 322 milligrams, Sugar 0 grams, TransFat 0 grams

Ingredients

2 skinless, boneless cod fish or other fish fillets, about 1 3/4 pounds
Salt to taste, if desired
Freshly ground pepper to taste
4 tablespoons butter
1/4 cup fine fresh bread crumbs
Lemon wedges

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Puffy Broiled Fish Recipes

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

UNBELIEVABLE FISH BATTER

In the early 1950's, I received this recipe on an open-line, talk-radio show. It makes the lightest, crispiest batter imaginable. This makes enough to coat approximately 2 pounds of fish.

PUFFY BROILED FISH

Wait until you taste fish prepared this way..it's out of this world! I have used this recipe with several types of firm white fish, not just flounder, and it hasn't failed me yet.

BROILED FISH WITH LEMON CURRY BUTTER

BROILED FISH WITH DILL BUTTER

Make and share this Broiled Fish with Dill Butter recipe from Food.com.

BROILED FISH WITH CHERMOULA

BROILED FISH

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