Nell B. Nichols

Traditional Broiled Fish

Appears in
Farm Journal’s Country Cookbook
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About
  • Preheat broiler 10 to 15 minutes.
  • Lay a sheet of heavy-duty foil in a 15½ X 10½ X 1 ″ jelly roll pan. Brush foil with butter, margarine, shortening or salad oil.
  • Sprinkle fish with salt or seasoned salt, lemon juice and, if you like, a tiny bit of herb, such as dried basil leaves.
  • The distance of fish from source of heat varies with ranges and with thickness of fish filets, steaks or dressed whole fish. Here is the general timetable to use as a guide, but test fish for doneness with a fork.
  • Broil filets from ¼ to 1 ″ thick about 2 ″ from heat for 8 to 10 minutes. Do not turn.
  • Broil steaks from 1½ to 2 ″ thick about 2 ″ from heat, 10 to 16 minutes, turning once.
  • Broil dressed whole fish 3 ″ from heat if fish is thin. If thick, broil 6 ″ from heat. Cook 5 minutes on one side, turn and cook 8 to 10 minutes longer.
  • Serve on heated platter at once, garnished with lemon and chopped parsley.