TIPS ON COOKING FISH

By stepjo7269

Ingredients

• To Broil boneless fish filets:
• The flaky texture of red snapper is best pan-roasted or baked--not broiled. Because of its low oil content, snapper is prone to drying out in just a few too many seconds beneath a hot broiler.
• Red fish contains more oil, a stronger flavor and bigger flakes, and it broils and grills beautifully.
• Preheat the broiler to high.
• Sprinkle the fish with salt and pepper.
• Coat a heatproof dish large enough to hold the fillets in one layer with 2 tablespoons melted butter.
• Add the fish and turn it to coat with butter.
• If the fish has skin, place it skin side down.
• Place it about 6 inches from the heat source.
• A thin fillet such as flounder will cook in 2 to 4 minutes.
• A 1 inch thick fillet of redfish will take more like 8 minutes

Preparation

Step 1

As above.