Broiled Fish Steaks Recipes

GRILLED TUNA FISH STEAKS

Steps:

• Place tuna steaks in a shallow baking dish. In a medium bowl, mix soy sauce, sherry, vegetable oil, fresh lime juice, and garlic. Pour the soy sauce mixture over the tuna steaks, and turn to coat. Cover, and refrigerate for at least one hour.
• Preheat grill for high heat.
• Lightly oil grill grate. Place tuna steaks on grill, and discard remaining marinade. Grill for 3 to 6 minutes per side, or to desired doneness.

GRILLED FISH STEAKS

Steps:

• In a stainless steel or glass bowl, combine garlic, olive oil, basil, salt, pepper, lemon juice, and parsley.
• Place the halibut filets in a shallow glass dish or a resealable plastic bag, and pour the marinade over the fish. Cover or seal and place in the refrigerator for 1 hour, turning occasionally.
• Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
• Remove halibut filets from marinade and drain off the excess. Grill filets 5 minutes per side or until fish is done when easily flaked with a fork.

BROILED FISH FILLET RECIPE

Steps:

• Preheat the oven on the broil setting.
• Heat the butter in a small skillet and stir in the salt, pepper, paprika and lemon juice. Arrange the fish on a greased rack in a broiler pan (thin fillets may be placed in the pan without the rack). Brush the fillets with the seasoned butter.
• Broil 4-5 inches from the source of heat until the fish flakes with a fork, about 5 to 10 minutes depending on the thickness of the fish fillets. Thick fillets should be turned about halfway through the cooking period.
• Sprinkle with chopped fresh parsley and serve with lemon or lime wedges.

BROIL A PERFECT STEAK

Steps:

• ADDITIONAL ITEMS - Cast Iron Skillet, Spatula or Tongs.
• Bring your 1 to 2 inch steaks to room temperature and use a clean cloth to remove excess moisture.
• Move oven rack 6 inches from heating element.
• Pre-heat oven and skillet by setting the oven to broiler for 15 to 20 minutes.
• Rub steaks with olive oil, kosher salt and coarsely ground pepper. NOTE: Use any seasonings of your choice.
• Once the skillet is pre-heated, pull out the oven rack and carefully lay steaks on the skillet. NOTE: Pan is Extermely Hot and will spit and splatter.
• Close oven and sear the steaks for 3 minutes on one side, turn and sear the opposite side for 3 minutes. DO NOT USE A FORK TO TURN STEAKS!
• Once seared, set the oven to 500F and cook using this Time Chart. Turn steaks half way through the remaining cooking time.
• Rare (120-130F)1" 0-1 minute, 1 1/4" 2-3 minute, 1 3/4" 4-5 minute
• Medium (140-150F) 1" 2-3 minute, 1 1/4" 4-5 minute, 1 3/4" 6-7 minute
• Medium Well(150-160F) 1" 4-5 minute, 1 1/4" 6-7 minute, 1 3/4" 8-9 minute
• Remove steaks from the oven and let rest for 5 minutes.
• Serving on warm plates is recommended to maintain meat temperature.
• I can not stress this tip enough -- Keep the fork in the drawer until ready to eat. Never pierce the meat during cooking.

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.

GRILLED FISH STEAKS

Steps:

• Heat coals or gas grill for direct heat. Sprinkle both sides of fish steak with salt and pepper. Mix butter and lemon juice; set aside.
• Grill fish steak uncovered about 4 inches from medium heat 7 to 10 minutes, brushing 2 or 3 times with butter mixture. Carefully turn fish. (If fish sticks to the grill, loosen gently with a turner.) Brush other side with butter mixture.
• Grill uncovered 7 to 10 minutes longer or until fish flakes easily with fork. Brush with butter mixture.

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.

GRILLED FISH FILLETS OR STEAKS

Steps:

• Heat a charcoal or gas grill until quite hot, and put the rack 3 or 4 inches from the heat source. Drizzle the flesh of the fish with olive oil, and sprinkle it with salt and pepper.
• When the fire is ready, grill the fish for about 5 minutes, or until it's firm enough to turn. Turn, and grill until done, usually another 3 to 5 minutes. When done, the fish will still be firm and juicy but opaque, and a thin-bladed knife will pass through it fairly easily. Serve with tomato salsa.

BROILED SWORDFISH STEAK WITH ROSEMARY

Steps:

• Wipe the swordfish dry with paper towels. Combine two tablespoons olive oil with the lemon juice, thyme, salt and pepper. Brush the mixture on the swordfish and marinate for one hour.
• Preheat broiler to high.
• Meanwhile, soften the shallots in the remaining tablespoon olive oil over low heat and add the tomatoes and rosemary. Cook for three to four minutes, stirring occasionally. Set aside.
• Broil the swordfish for five to seven minutes, turn and broil for about three minutes longer. Place on a serving dish or individual warm plates and place the tomato-rosemary mixture on the side. Serve immediately.

BROILED SWORDFISH STEAKS

Steps:

• Sprinkle the swordfish steaks with salt , pepper, and paprika and gently rub into the fish.
• Preheat a greased broiler rack.
• Place the swordfish steaks on the greased broiler rack and brush with the melted butter. Put them under the broiler, about 2 to 3 inches from the heat source. Broil the steaks for about 4 minutes.
• Turn the swordfish steaks, brush with more melted butter, and broil for 4 to 5 minutes longer.
• The fish should be lightly browned and will flake easily with a fork when done.
• Transfer the swordfish to a platter or individual plates and sprinkle with chopped fresh parsley, if desired. Serve with lemon wedges and drizzle servings with a tablespoon or two of garlic parsley sauce (below), if desired.
• Serve with rice or potatoes.
• In a bowl, combine the 1/2 cup of chopped parsley with the grated lemon zest, minced garlic, olive oil, and 3 tablespoons of fresh lemon juice.
• Season with salt and freshly ground black pepper, to taste.

BROILED FISH STEAKS

Steps:

• 1. Set oven control to broil.2. Sprinkle both sides of fish with salt and pepper. Brush with half of the butter.3. Place fish on rack in broiler pan. Broil with tops about 4 inches from heat 5 minutes. Brush with butter. Carefully turn fish brush with butter. Broil 4 to 6 minutes longer or until fish flakes easily with fork.NUTRITION FACTS: 1 Serving: Calories 240 (Calories from Fat 115) Fat 13g (Saturated 3g) Cholesterol 95mg Sodium 440mg Carbohydrate 0g (Dietary Fiber 0g) Protein 31g % DAILY VALUE: Vitamin A 10% Vitamin C 2% Calcium 2% Iron 6% DIET EXCHANGES: 4 Lean MeatBroiled Fish Fillets: Substitute 1 pound fish fillets, cut into 4 serving pieces, for the fish steaks. Broil with tops about 4 inches from heat 5 to 6 minutes or until fish flakes easily with fork (do not turn).From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.