BROILED FISH STEAKS
Fish preparation has never been so simple! Overcooked fish will be a thing of the past when you include this recipe in your collection!
Provided by Betty Crocker Kitchens
Categories Entree
Time 16m
Yield 4
Number Of Ingredients 3
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.
Nutrition Facts : Calories 280, Carbohydrate 0 g, Cholesterol 125 mg, Fiber 0 g, Protein 36 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1020 mg
GRILLING THICK STEAKS - THE REVERSE SEAR
Steaks 2 inches thick or more generally don't respond well to traditional grilling over high heat. The outside and layer below it tend to be heavily charred and dry by the time that the center reaches the desired temperature (unless you are a black and blue fan). The reverse sear brings the steak up to temperature slowly over low indirect heat, allowing the meat enzymes to work their magic. The steak is then grilled at high temperature to get the appropriate crust.
Provided by Eric Davis
Categories Meat and Poultry Recipes Beef Steaks
Time 46m
Yield 4
Number Of Ingredients 5
Steps:
- Season steak generously with salt and black pepper on both sides.
- Place wood chips in the smoker box of your gas grill according to manufacturer's instructions.
- Preheat one side of the grill to about 250 degrees F (121 degrees C).
- Place steak on the cool side of the grill. Cook until an instant-read thermometer inserted into the center reads about 100 degrees F (37 degrees C), 25 to 30 minutes. Transfer steak to a plate. Brush with olive oil and cover with aluminum foil.
- Increase heat on the grill to 600 degrees F (315 degrees C) by turning both burners up to maximum.
- Cook steak until crust forms and an instant-read thermometer inserted into the center reads 125 degrees F (52 degrees C), about 3 minutes per side. Transfer steak back to plate. Cover with aluminum foil and let rest before serving, about 5 minutes.
Nutrition Facts : Calories 401.2 calories, Carbohydrate 0.2 g, Cholesterol 91.8 mg, Fat 30.8 g, Fiber 0.1 g, Protein 28.9 g, SaturatedFat 10.9 g, Sodium 159.5 mg
GRILLED FISH STEAKS
My husband is not much of a fish lover but when I made this recipe with halibut he very much enjoyed it. It's very simple.
Provided by Sadie
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 1h30m
Yield 2
Number Of Ingredients 8
Steps:
- In a stainless steel or glass bowl, combine garlic, olive oil, basil, salt, pepper, lemon juice, and parsley.
- Place the halibut filets in a shallow glass dish or a resealable plastic bag, and pour the marinade over the fish. Cover or seal and place in the refrigerator for 1 hour, turning occasionally.
- Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
- Remove halibut filets from marinade and drain off the excess. Grill filets 5 minutes per side or until fish is done when easily flaked with a fork.
Nutrition Facts : Calories 554.3 calories, Carbohydrate 2.2 g, Cholesterol 62.5 mg, Fat 43.7 g, Fiber 0.6 g, Protein 36.3 g, SaturatedFat 5.6 g, Sodium 1259.3 mg, Sugar 0.2 g
GRILLED FISH STEAKS
Planning a cookout? Think fish. Grilling fish is fast, easy and delicious!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- Heat coals or gas grill for direct heat. Sprinkle both sides of fish steak with salt and pepper. Mix butter and lemon juice; set aside.
- Grill fish steak uncovered about 4 inches from medium heat 7 to 10 minutes, brushing 2 or 3 times with butter mixture. Carefully turn fish. (If fish sticks to the grill, loosen gently with a turner.) Brush other side with butter mixture.
- Grill uncovered 7 to 10 minutes longer or until fish flakes easily with fork. Brush with butter mixture.
Nutrition Facts : Calories 200, Carbohydrate 0 g, Cholesterol 105 mg, Fat 1, Fiber 0 g, Protein 32 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 470 mg
GRILLED FISH FILLETS OR STEAKS
Fish steaks are relatively foolproof - they're practically designed for grilling. It always helps to make sure the grill is clean and well oiled just before you put the fish on. Just hold some paper towels in tongs and dip them in a small bowl of oil, then rub on the grates.
Provided by Mark Bittman
Categories dinner, easy, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Heat a charcoal or gas grill until quite hot, and put the rack 3 or 4 inches from the heat source. Drizzle the flesh of the fish with olive oil, and sprinkle it with salt and pepper.
- When the fire is ready, grill the fish for about 5 minutes, or until it's firm enough to turn. Turn, and grill until done, usually another 3 to 5 minutes. When done, the fish will still be firm and juicy but opaque, and a thin-bladed knife will pass through it fairly easily. Serve with tomato salsa.
Nutrition Facts : @context http, Calories 449, UnsaturatedFat 19 grams, Carbohydrate 0 grams, Fat 34 grams, Fiber 0 grams, Protein 34 grams, SaturatedFat 12 grams, Sodium 412 milligrams, Sugar 0 grams, TransFat 2 grams
BROILED FISH STEAKS WITH TOMATO GLAZE
Make and share this Broiled Fish Steaks With Tomato Glaze recipe from Food.com.
Provided by swirlycinnacakes
Categories Tuna
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the broiler. Brush a baking sheet with oil.
- Lay the fish on the baking sheet in a single layer. Brush with 1 T of oil and season with salt and pepper.
- Combine the tomatoes and garlic in a small bowl. Stir in the remaining T oil. Season with salt and pepper.
- Broil the fish for 4 minutes. Turn over with a spatula, top with the tomato mixture, and continue to broil for another 4 to 5 minutes. Check doneness by inserting a knife between layers of the flesh. The meat should be just translucent.
- Spoon pan juices back over the fish and serve with lemon wedges.
Nutrition Facts : Calories 313.7, Fat 15.2, SaturatedFat 3, Cholesterol 64.6, Sodium 68.7, Carbohydrate 1.9, Fiber 0.6, Sugar 1.2, Protein 40.1
QUICK & CITRUSY BROILED SALMON STEAKS
Make and share this Quick & Citrusy Broiled Salmon Steaks recipe from Food.com.
Provided by mielhollinger
Categories Very Low Carbs
Time 20m
Yield 2 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 191.3, Fat 10.9, SaturatedFat 2.2, Cholesterol 59, Sodium 394.5, Carbohydrate 1.9, Fiber 0.1, Sugar 0.4, Protein 20.6
BROILED SIRLOIN STEAKS
A butcher gave me great advice on how long to broil steak. This marinated recipe follows his advice and turns out great every time. -Karol Chandler-Ezell, Nacogdoches, Texas
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the first 6 ingredients; rub over both sides of steaks. , Broil 4 in. from the heat for 7 minutes. Turn steaks; top with mushrooms. Broil 7-8 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°) and mushrooms are tender.
Nutrition Facts : Calories 187 calories, Fat 7g fat (3g saturated fat), Cholesterol 80mg cholesterol, Sodium 60mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges
BROILED FISH STEAKS-ABOUT 3/4 INCH THICK
Number Of Ingredients 0
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.
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