Alma Lach

Poissons Grillés

Broiled Fish

Preparation info
    • Difficulty

      Easy

Appears in
Hows and Whys of French Cooking
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Use whole small fish such as trout, perch, or bass; fish steaks such as halibut, pompano, snapper, salmon, or swordfish; or fish fillets such as sole, cod, flounder, lake trout, sea bass, pike, or whitefish.

Ingredients

  • 4 pounds whole small fish, or 2 pounds of steaks or fillets
  • Vegetable oil
  • Mel

Method

  1. Heat broiler for at least 10 minutes. If the broiler is sizzling hot, it is not necessary to turn the fish. Once the top side is browned the fish is done. It cooks from both sides when the broiler is piping hot.
  2. Cut slashes into the skin of a whole fish, a steak or the skin side of fillets. This prevents their curling as the heat contracts the meat.