Broiled Fish With Green Tea Salt Recipes

SALT AND HERB ROASTED WHOLE FISH

Steps:

• Preheat the oven to 450 degrees F.
• In a food processor, combine the lemon zest and juice, the picked thyme, bay leaves and garlic and pulse until it becomes a coarse paste. Add the egg whites and puree until very frothy and foamy.
• In a large bowl combine the herb-egg white mixture with the salt and mix until it becomes a moist paste.
• Place half of the lemon slices and whole thyme in the cavity of each of the fish. On a baking sheet, place a little less than half of the salt mixture in two rows. Lay the fish on top of each row. Pack the remaining salt mixture around the fish to completely encase them, pressing the mixture firmly on the fish to create a crust.
• Roast the fish for 25 minutes. Remove and let rest for 10 minutes.
• Crack open the salt crust and brush the excess salt from the fish. Remove the top fillet, pull the spine out and remove the bottom fillet. Drizzle with olive oil and serve.

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 GREEK FISH FILLETS

Steps:

• Preheat broiler. Mix first 7 ingredients., Place tilapia on a 15x10x1-in. pan; sprinkle with salt and pepper. Spread onion mixture down center of fillets; top with cheese and olives., Broil 3-4 in. from heat until fish just begins to flake easily with a fork, 6-9 minutes.

BROILED FISH

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.

BROILED FISH WITH GREEN-TEA SALT

Steps:

• Preheat broiler. Arrange fish on a broiling pan, skin side down, and brush lightly with sesame oil. Mix together tea and salt.
• Place pan on broiler rack adjusted so that fish is as close as possible to heating element, as close as 2 inches away. Broil, checking fish once or twice to make sure it is browning but not burning; lower rack if necessary. When fish is browned and a thin-bladed knife penetrates it with little resistance, it is done. Total cooking time in a good broiler will be about 5 minutes.
• Sprinkle fish liberally with the tea-salt mixture and serve with lime wedges.

BROILED FISH

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.

BROILED FISH WITH SUMMER SALAD

Steps:

• Heat broiler. Drizzle 1 tablespoon oil on a rimmed baking sheet. Arrange sole on sheet, flipping to coat in oil; sprinkle with one-third the garlic and season with salt and pepper. Broil until fish is opaque throughout, about 5 minutes.
• Meanwhile, toss together remaining 2 tablespoons oil, remaining garlic, and tomatoes; season with salt and pepper. Cover and refrigerate half the tomato mixture for Tuesday. Stir cucumber, corn, and lemon juice into remaining tomato mixture. Serve fish with salad.

SALT-GRILLED (BROILED) FISH

Steps:

• Preheat the broiler; the rack should be about 4 inches from the heat source.
• Rinse the fish well and dry it thoroughly. Cut 3 or 4 diagonal gashes on both sides of each fish, right down to the bone.
• Sprinkle liberally with the salt, rubbing a bit so the salt penetrates the gashes.
• Put the fish on a broiling pan, preferably nonstick, and place under the broiler. Cook for about 5 minutes or until well browned, rotating the pan if necessary to give all the fish even heat. Turn and repeat on the other side. Serve immediately with lemon wedges.

BROILED FISH WITH GARLIC OIL AND DRIED CHILE

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).

HEAVENLY BROILED FISH

Steps:

• Mix together butter, parmesan cheese, and miracle whip. Set aside.
• Rinse and pat dry fillet. Place on cookie sheet. Sprinkle with lemon juice, and diced green onion. Broil fish in oven for about 5-7 minutes on high or until fish flakes easily. Watch closely to avoid burning!
• Remove from oven and drain liquid off the cookie sheet.
• Spread butter mixture over fish. Sprinkle with paprika.
• Place in oven for another 5-7 minutes until butter begins to brown. Watch to avoid burning!
• Serve immediately.

CLASSIC SALT-GRILLED FISH

Steps:

• To clean the sardines, have at hand a large bowl of cold salted water. Rinse the whole fish under cold running water. Scale the fish. Cut open the belly, and remove the gills and intestine without damaging them. Rinse the inside of the belly thoroughly but gently. Don't use a toothbrush, because sardines are very tender. Rinse the fish again in the salted water. Drain the fish, and wipe it dry with paper towels. For a more attractive presentation of cooked whole fish, you can remove the gills and intestine together without cutting the belly. To do this, insert a pair of disposable wooden chopsticks through the mouth of the fish and deep into the belly. Rotate the chopsticks several times, and then gently pull them out, with the intestine and gills sandwiched between them. If you won't be cooking the fish for several hours, wrap it in plastic, and refrigerate it.
• If you are using swordfish steaks, rinse them in cold salted water (1½ tablespoons fine salt per quart of water) very briefly. Once fish is filleted and cut into pieces, it loses its flavor quickly in water. Drain the steaks, and wipe them dry with paper towels.
• Salt the fish using the proper amount of salt (see note), and let it stand for 20 minutes. During the salting period, fire up a grill or broiler. Heat the grill rack or broiler pan to a very high temperature before placing the fish on it. This will prevent the fish from sticking to the rack or pan.
• Rinse the fish in a bowl of salted cold water (1½ tablespoons fine salt per quart of water). Wipe the fish dry with a paper towel.
• Place the fish on the hot grill rack or broiler pan, about 4 inches from the heat source, with the side that will face the diner toward the heat. Cook the fish over high heat until its surface has attained a nice golden color. Turn over the fish just once. A 1-inch-thick fish takes about 8 to 10 minutes of total cooking time.
• Mix the daikon with the soy sauce. Accompany each serving with a little tinted daikon and two lemon wedges.