Broiling Seafood - You Know, That Other Knob on Your Oven

I stole that title line from Emiril, it's in reference to the fact that many people never use the broiler, or know how to for that matter.



To me, broiling is just grilling inside your oven, the same basic principles apply, and you get a similar result with your seafood.

It is best to use cuts of fish that are 3/4 to one inch in thickness, as thinner cuts are easily over cooked. Fish steaks work great as they will have an even thickness. Steaks are cross section cuts of the fish and therefore will contain the backbone and some rib bones of the fish. The bone in adds extra flavor to the fish, kind of like a bone in roast, and the meat easily separates from the bone after cooking. If you are shy of bones in your fish, a nice thick fillet will work fine.

A marinade is always a good idea for broiling or grilling especially with more delicate fish. I use a simple one of Extra Virgin Olive Oil, sea salt, fresh ground pepper, fresh lime juice, and a fresh herb like thyme. You could use lemon or orange juice, and most any fragrant herb works. Do not marinade for more than 40 minutes as the citrus will start cooking the fish, I usually go about 15 minutes and it works well.

Place the fish on the broiler rack so that it is 3 to 4 inches below the heat source. Follow the 10 minutes per inch rule turning about halfway through the cooking time. Once you turn the fish, brush, dab or squirt with a little of the marinade to keep moist while it finishes up. I would under cook salmon slightly, and of course Ahi tuna requires only 1 to 2 minutes a side.

This should produce a nice moist flavorful fish. Always have your sides ready to go as seafood will over cook or dry out if you try and keep it warm while you finish up.

The next time you feel like grilling and the weather isn't cooperating, don't forget about the other knob on your oven. Broiling is a great way to prepare your seafood.

A Classic Recipe: Trout Meuniere Amandine

Here is one of my favorite sauteing recipes, especially for trout. However it can be used for almost any mild flavored pan fish you want to try it with.

Almonds can be optional if you have a problem with nuts, or you could substitute pecan pieces and other crushed or ground nuts. Experiment and have fun with it.

2 - 6 to 8 oz. fish fillets

1/2 cup seasoned flour (salt and pepper to taste)

1/3 to 1/2 stick of butter, or equal amount of olive oil with a couple of pats of butter added.

2/3 Tbs of minced parsley (about half the amount if you use dried)

1/3 Tbs of fresh lemon juice (or just a nice squeeze)

1/3 Tbs of red wine vinegar or white wine (a splash)

1/3 cup of roasted almonds, you can roast your own if you like but I use the packaged variety, also you might try smoked almonds as well.

Give the fillets a quick rinse and pat dry.

Dip the fillets in seasoned flour. Melt the butter in a large heavy skillet and saute fillets about 4 minutes a side.

Remove fish from the pan. Add lemon juice, vinegar or wine, and parsley to pan an heat until butter foams. Add nuts to butter then pour mixture over fish.

This is a true classic and you have just got to try it. If you can't find trout use tilapia, bass, snapper or whatever you can find that fits in your pan. Enjoy!