TIPS ON COOKING FISH

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

As above.