Broiled Fish Steaks Food

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BROILED FISH STEAKS



Broiled Fish Steaks image

Fish preparation has never been so simple! Overcooked fish will be a thing of the past when you include this recipe in your collection!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 16m

Yield 4

Number Of Ingredients 3

4 small salmon, trout or other medium-firm fish steaks, about 3/4 inch thick (1 1/2 pounds)
Salt and pepper to taste
2 tablespoons butter or margarine, melted

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.

Nutrition Facts : Calories 280, Carbohydrate 0 g, Cholesterol 125 mg, Fiber 0 g, Protein 36 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1020 mg

BROILED FISH STEAKS-ABOUT 3/4 INCH THICK



Broiled Fish Steaks-About 3/4 Inch Thick image

Number Of Ingredients 0

Steps:

  • For salmon, swordfish, tuna, bluefish, shark, mahimahi, and so forth. Here you concentrate on browning the top of the fish; no need to turn it. Dry the fish, paint both sides with melted butter or vegetable oil, and season with salt and pepper. Arrange in a shallow pan that will just hold them comfortably. Pour around the steaks 1/8 inch of dry white wine or French vermouth and set 2 inches below a preheated broiler. After 1 minute, brush a little soft butter on top of each and squeeze on drops of lemon juice. Continue broiling about 5 minutes more, or until lightly springy to the touch-cooked through but still juicy. Serve with the cooking juices spooned over.
  • THICK FISH STEAKS-1 TO 2 INCHES THICK. Broil to brown them nicely, then finish off in a 375°F oven.
  • FISH FILLETS. For such fish as salmon, cod, hake, mackerel, trout. Leave the skin on, to keep the fish in shape during cooking, and follow directions for the preceding fish steaks.

BROILED SWORDFISH STEAK WITH ROSEMARY



Broiled Swordfish Steak With Rosemary image

Provided by Moira Hodgson

Categories     dinner, main course

Time 1h20m

Yield 4 servings

Number Of Ingredients 8

4 8-ounce pieces swordfish (or 1 2-pound steak)
3 tablespoons olive oil
Juice 1 lemon
1 tablespoon fresh thyme leaves, chopped (or 1/2 teaspoon dried)
Coarse salt and freshly ground pepper to taste
2 shallots, coarsely chopped
4 ripe tomatoes, peeled, skinned and chopped (or 1 1/2 cups canned)
1 tablespoon fresh rosemary leaves, chopped (or 1 teaspoon dried)

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.

Nutrition Facts : @context http, Calories 469, UnsaturatedFat 18 grams, Carbohydrate 12 grams, Fat 26 grams, Fiber 3 grams, Protein 47 grams, SaturatedFat 5 grams, Sodium 948 milligrams, Sugar 6 grams, TransFat 0 grams

BROILED FISH



Broiled Fish image

Mother's secret in preparing this dish was to butter the fish before dusting it with flour. That seals in the moisture and makes the fish so succulent. -Ann Berg, Chesapeake, Virginia

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 7

4 orange roughy, red snapper, catfish or trout fillets (6 ounces each)
6 tablespoons butter, melted, divided
1 tablespoon all-purpose flour
Paprika
Juice of 1 lemon
1 tablespoon minced fresh parsley
2 teaspoons Worcestershire sauce

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.

Nutrition Facts : Calories 292 calories, Fat 18g fat (11g saturated fat), Cholesterol 147mg cholesterol, Sodium 272mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 28g protein.

BROILED SWORDFISH STEAKS



Broiled Swordfish Steaks image

These broiled swordfish steaks pair perfectly with fresh parsley sauce and are a source of healthy fats. You may also use tuna, halibut, or salmon.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 18m

Yield 6

Number Of Ingredients 15

2 pounds swordfish steaks, about 1-inch thick
1 teaspoon kosher salt
1/4 teaspoon black pepper
1/8 teaspoon sweet Hungarian paprika
5 tablespoons butter, melted
Optional: chopped fresh parsley
Garnish: lemon wedges
For the Garlic Parsley Sauce:
1/2 cup fresh parsley, minced
1 tablespoon lemon zest
3 cloves garlic , minced
1/3 cup olive oil
3 tablespoons fresh lemon juice
Kosher salt, to taste
Black pepper, to taste

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.

Nutrition Facts : Calories 497 kcal, Carbohydrate 14 g, Cholesterol 143 mg, Fiber 4 g, Protein 37 g, SaturatedFat 11 g, Sodium 491 mg, Sugar 4 g, Fat 34 g, ServingSize 6 servings, UnsaturatedFat 0 g

SICILIAN GRILLED SWORDFISH



Sicilian Grilled Swordfish image

Provided by Ina Garten

Categories     main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 8

2 tablespoons freshly squeezed lemon juice
1/4 cup good olive oil
2 teaspoons minced fresh oregano leaves or 1 teaspoon dried oregano
Pinch of crushed red pepper flakes
Kosher salt and freshly ground black pepper
6 (1/2-inch-thick) swordfish steaks (5 to 6 ounces each)
4 ounces baby arugula
Grated zest of 1 lemon

Steps:

  • Light a charcoal grill or preheat a gas or stovetop grill until very hot.
  • For the sauce, whisk together the lemon juice, olive oil, oregano, red pepper flakes, 1 tablespoon salt, and 1 teaspoon black pepper. Set aside.
  • When the grill is ready, sprinkle the fish with salt and pepper and cook over medium-high heat for 2 minutes on one side, then turn and cook for 1 to 2 minutes on the other side until almost cooked through. Remove to a flat dish, prick holes in the fish with the tines of a fork, and pour the lemon sauce over the fish while it¿s still hot. Sprinkle liberally with salt and pepper, cover with aluminum foil, and allow to rest for 5 minutes.
  • When ready to serve, place the swordfish on dinner plates or a serving platter, pile the arugula on top, drizzle with the sauce from the fish, and sprinkle with the grated lemon zest. Serve warm.

BROILED SALMON STEAKS



Broiled Salmon Steaks image

Make and share this Broiled Salmon Steaks recipe from Food.com.

Provided by Dancer

Categories     Broil/Grill

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

4 small salmon steaks (5 to 7 oz. each)
1/4 cup Worcestershire sauce
1 tablespoon Dijon mustard
1 dash Tabasco sauce
2 tablespoons minced parsley, for garnish

Steps:

  • Rinse the salmon steaks and pat dry with paper towels.
  • In a shallow dish, combine the worcestershire sauce, mustard, tabasco, salt and pepper and stir with a fork to combine.
  • Set the salmon steaks in the dish and turn so that they are evenly coated with the mixture.
  • Let stand for 15 minutes.
  • Set the oven rack 3 to 4 inches below the element and preheat the broiler.
  • Line the broiler pan or baking sheet with a piece of foil and lightly oil the foil.
  • Using tongs, take the salmon steaks from the marinade, allowing excess to drip off, and arrange them on the foil with at least an inch between them; reserve the marinade.
  • Broil the salmon until lightly browned, 3 to 5 minutes.
  • Take the pan from the oven, turn the steaks and spoon on some of the reserved marinade.
  • Continue broiling until the salmon is just barely opaque through the thickest part (cut to test), 3 to 5 minutes longer.
  • Transfer the salmon steaks to individual plates, sprinkle with the minced parsley and serve.

QUICK & CITRUSY BROILED SALMON STEAKS



Quick & Citrusy Broiled Salmon Steaks image

Make and share this Quick & Citrusy Broiled Salmon Steaks recipe from Food.com.

Provided by mielhollinger

Categories     Very Low Carbs

Time 20m

Yield 2 serving(s)

Number Of Ingredients 4

1 lime, juice of
2 teaspoons soy sauce
2 center-cut salmon steaks, 1 1/4 inch thick
salt

Steps:

  • Preheat the boiler.
  • In a bowl combine lime juice and soy sauce.
  • Put the salmon steaks on a baking sheet and baste with the lime-soy mixture and lightly sprinkle with salt.
  • Broil 4 inches from the flame for about 5 minutes.
  • Turn the salmon, brush with lime-soy misture, sprinkle with salt, and cook 5 more minutes, or until fish is done.
  • Serve at once.

Nutrition Facts : Calories 191.3, Fat 10.9, SaturatedFat 2.2, Cholesterol 59, Sodium 394.5, Carbohydrate 1.9, Fiber 0.1, Sugar 0.4, Protein 20.6

BROILED SWORDFISH STEAKS WITH HORSERADISH SAUCE



Broiled Swordfish Steaks With Horseradish Sauce image

from A Slice of Nantucket - St. Mary's Guild - Our Lady of the isle Church - Nantucket, Massachusetts

Provided by Gadget_Queen

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

4 (6 -8 ounce) swordfish steaks, skinned (about 1 inch thick)
1/2 teaspoon fresh ground pepper
1/4 cup mayonnaise
1 teaspoon Dijon mustard
fresh parsley sprig
1/2 cup whipping cream
1/2 teaspoon salt
2 tablespoons prepared horseradish, drained
1 dash hot sauce

Steps:

  • Put swordfish on a lightly greased rack in a roasting pan and sprinkle with pepper.
  • Stir mayonnaise and mustard together and spread half of the mixture over the fish.
  • Broil 6 inches from heat for 6 or 7 minutes.
  • Turn fish and spread with remaining mixture. Broil 4 or 5 minutes until fish flakes easily with fork.
  • Garnish with parsley and serve with Horseradish Sauce.
  • For sauce, beat whipping cream at high speed of electric mixer until foamy.
  • Add salt and beat until stiff peaks form. Fold in horseradish and hot sauce.

Nutrition Facts : Calories 370.9, Fat 22.8, SaturatedFat 9.4, Cholesterol 110.9, Sodium 597.6, Carbohydrate 5.5, Fiber 0.4, Sugar 1.6, Protein 34.6

BROILED COD



Broiled Cod image

This is the easiest and tastiest fish you'll serve. Even finicky eaters who think they don't like fish will love it because it lacks a fishy taste and is beautiful and flakey. -Kim Russell, North Wales, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 9

1/4 cup fat-free Italian salad dressing
1/2 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon curry powder
1/8 teaspoon paprika
1/8 teaspoon pepper
2 cod fillets (6 ounces each)
2 teaspoons butter

Steps:

  • Preheat broiler. In a shallow bowl, mix first 7 ingredients; add cod, turning to coat. Let stand 10-15 minutes., Place fillets on a greased rack of a broiler pan; discard remaining marinade. Broil 3-4 in. from heat until fish just begins to flake easily with a fork, 10-12 minutes. Top with butter.

Nutrition Facts : Calories 168 calories, Fat 5g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 365mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges

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