Best 9 Puffy Broiled Fish Recipes

BROILED COD WITH LEMON BUTTER GARLIC SAUCE

Steps:

• Preheat the broiler on the oven. Pat the cod with a paper towel, then season both sides with the salt and pepper.
• Melt the butter over medium-high heat in a cast iron or oven-proof skillet that is no bigger than 12 inches. Add the garlic and cook, stirring constantly, for 30 seconds, then stir in the lemon juice and zest.
• Place the cod fillets in the pan and cook for 1 minute, then carefully turn them over.
• Place the skillet in the oven about 4-6 inches from the broiler. Broil for 6-9 minutes, depending on the thickness of your fillets, or until the internal temperature of the cod reaches 130-140°F on a meat thermometer inserted into the center of the thickest portion of a fillet.
• Garnish with the parsley and extra lemon slices, if desired, and serve.

BROILED FISH WITH LEMON CURRY BUTTER

Steps:

• Heat the broiler. In a small saucepan over medium heat, melt butter. Stir in garlic, thyme, curry powder, ginger and 1/4 teaspoon salt; heat until fragrant, about 1 minute. Stir in lemon zest.
• Season fish with salt and pepper and place on a rimmed baking sheet. Pour sauce over fish and broil until fish is flaky and cooked through, about 5 minutes. Top with a squeeze of lemon juice and fresh dill, and serve.

PUFFY BROILED FISH

Steps:

• Rinse fillets under cold water; pat dry with paper towels.
• Brush one side with lemon juice.
• Place fillets, 1" apart, on oven-proof baking dish.
• Arrange onion slices over tops of fillets, dividing evenly.
• In small bowl, combine mayonnaise and parmesan cheese.
• Spread 1/4 cup mayonnaise mixture over each fillet.
• Cover baking dish with foil; Broil 6" from heat for 15 minutes.
• Remove foil; continue broiling just until top is golden brown, about 5 minutes.

PAN-ROASTED FISH FILLETS WITH HERB BUTTER

Steps:

• Pat fillets dry with a paper towel. Season on both sides with salt and pepper.
• Heat a heavy 10-inch nonstick or cast-iron skillet over high heat. When the pan is hot, add the oil. Place the fillets in the pan, skin side down (if applicable), laying them down away from your body. If fillets have skin, press down gently with a spatula for about 20 seconds to prevent curling.
• Lower heat to medium and let sizzle until fish is golden and caramelized around edges, about 2 to 3 minutes. Carefully flip fillets and add butter and thyme to pan. Tilt pan slightly to let the melted butter pool at one end. Use a spoon to baste the fish with the pooled butter. Continue basting until golden all over and cooked through, 45 to 90 seconds more, depending on the thickness of your fish. Serve immediately with chopped parsley (if using) and lemon wedges.

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.

UNBELIEVABLE FISH BATTER

Steps:

• Whisk together the flour, milk, water, baking powder, and salt in a bowl until smooth.

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

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.

BAKED PUFFY FISH TACOS

Steps:

• Whisk sour cream, mayonnaise, chipotle powder, salt, hot sauce, and lime juice for sauce in a bowl until smooth. Taste and adjust as needed. Refrigerate until needed.
• Cut fish into eight 1 ½-inch pieces.
• Transfer fish to a bowl; add olive oil, salt, cumin, chipotle pepper, and chili powder. Toss with tongs, thoroughly but gently, until coated.
• Let fish marinate in the refrigerator for 15 minutes.
• Meanwhile, preheat the oven to 500 degrees F (260 degrees C). Line a baking sheet with parchment paper.
• Toss cabbage, salt, lime juice, and dried oregano together in a bowl with your hands until coated.
• Place 2 tortillas on the prepared baking sheet and coat lightly on both sides with some olive oil. Place 3 ounces of sliced fish on each tortilla, on only one side so that you can fold the tacos after baking.
• Bake in the center of the preheated oven until fish flakes easily with a fork and tortillas are browned and puffy, 7 to 8 minutes.
• Fold tacos in the center of each tortilla to crease. Top with cabbage, followed by jalapenos, radishes, and sauce. Sprinkle with cilantro and serve with lime wedges to squeeze over. Repeat for remaining 2 tacos.