Broiled Greek Fish Fillets Food

BROILED ASPARAGUS

Steps:

• Snap off the ends of 2 bunches thin asparagus; discard. Toss with 2 tablespoons olive oil on a rimmed baking sheet; season with salt and pepper. Broil until slightly charred, 4 to 6 minutes. Transfer to a platter and drizzle with red wine vinegar and olive oil. Top with shaved asiago.

PAN BROILED FLANK STEAK

Steps:

• Heat iron skillet over high heat with coarse salt scattered on bottom of pan. Add steak and pan broil 4 to 5 minutes a side for rare and 6 to 7 minutes for medium; DON'T COOK UNTIL WELL DONE OR STEAK WILL BE LIKE SHOE LEATHER
• When done, remove to a cutting board and let rest for a minute; cut across the grain into broad thin slices.

BROILED PRAWNS

Steps:

• Mix all the ingredients together (except prawns) in a large bowl. Add the prawns and cover. Allow to marinate about 1/2 hour in the refrigerator.
• Preheat grill to high and put about 5 to 6 prawns on each skewer. Place the prawn skewers on the grill (using metal tongs works well for this). Let cook about 3 to 4 minutes on each side. Carefully remove the prawns from the skewers and serve as an appetizer or with side dishes for an entree.

BROILED BUFFALO CHICKEN WINGS

Steps:

• 1. Position an oven rack 6 inches from the broiler. Line a rimmed 17- by 12-inch baking sheet with foil, pour ¼ cup water into the pan, and fit with a wire rack. 2. Toss the wings with the oil, 1 ½ teaspoons salt, and ½ teaspoon pepper in a large bowl. Arrange in a single layer on the rack. Prick the chicken skin with the tip of a knife. Broil until cooked through and browned, about 20 minutes, turning once. 3. While the chicken cooks, mix the hot pepper sauce, vinegar, maple syrup, and butter in a large, deep skillet. Bring to a boil, stirring, then simmer over medium-low heat until thickened slightly, about 3 minutes. Add the hot wings and turn until well-coated. Serve immediately with the celery sticks and blue cheese dip.