Broiled Fish Steaks About 34 Inch Thick Recipes

BROILED FISH STEAKS

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.

BROILED HALIBUT WITH LEMON AND HERBS

Steps:

• In a small mixing bowl, combine 1/4 cup butter, shallots, dill weed, parsley, mustard, lemon juice, garlic and salt; mix well.
• Rinse halibut steaks in cold water and pat dry on paper towels.
• In a 8 inch x 8 inch oven proof casserole dish, add 1 tablespoon of butter and 1 tablespoon of olive oil. Place under the broiler on HIGH heat for about 2 minutes or until the butter has melted.
• Place the halibut steaks in the casserole dish.
• Spread one half the lemon/herb mixture equally over each steak.
• Place under the broiler on HIGH heat and broil for 6 minutes.
• Turn halibut steaks over and spread the remaining lemon/herb mixture evenly over the steaks.
• Continue to broil on HIGH heat for another 5 to 6 minutes or until fish flakes easily with a fork. Do not overcook the fish.
• Serve with cooked basmati brown rice.
• You may also use finely chopped chives or green onions instead of the shallots.

BROILED FISH STEAKS-ABOUT 3/4 INCH THICK

Steps:

• For salmon, swordfish, tuna, bluefish, shark, mahimahi, and so forth. Here you concentrate on browning the top of the fish; no need to turn it. Dry the fish, paint both sides with melted butter or vegetable oil, and season with salt and pepper. Arrange in a shallow pan that will just hold them comfortably. Pour around the steaks 1/8 inch of dry white wine or French vermouth and set 2 inches below a preheated broiler. After 1 minute, brush a little soft butter on top of each and squeeze on drops of lemon juice. Continue broiling about 5 minutes more, or until lightly springy to the touch-cooked through but still juicy. Serve with the cooking juices spooned over.
• THICK FISH STEAKS-1 TO 2 INCHES THICK. Broil to brown them nicely, then finish off in a 375°F oven.
• FISH FILLETS. For such fish as salmon, cod, hake, mackerel, trout. Leave the skin on, to keep the fish in shape during cooking, and follow directions for the preceding fish steaks.

QUICK & CITRUSY BROILED SALMON STEAKS

Steps:

• Preheat the boiler.
• In a bowl combine lime juice and soy sauce.
• Put the salmon steaks on a baking sheet and baste with the lime-soy mixture and lightly sprinkle with salt.
• Broil 4 inches from the flame for about 5 minutes.
• Turn the salmon, brush with lime-soy misture, sprinkle with salt, and cook 5 more minutes, or until fish is done.
• Serve at once.