Speedy Broiled Fish With Vegetables Food

BROILED FISH WITH LEMON CURRY BUTTER

Steps:

• Heat the broiler. In a small saucepan over medium heat, melt butter. Stir in garlic, thyme, curry powder, ginger and 1/4 teaspoon salt; heat until fragrant, about 1 minute. Stir in lemon zest.
• Season fish with salt and pepper and place on a rimmed baking sheet. Pour sauce over fish and broil until fish is flaky and cooked through, about 5 minutes. Top with a squeeze of lemon juice and fresh dill, and serve.

BROILED FISH

Steps:

• Preheat the broiler to high.
• Sprinkle the fish on both sides with salt and pepper.
• Arrange the fillets on a baking dish measuring about 8 1/2 by 13 by 2 inches. Melt the butter in a small saucepan or small skillet.
• Using a pastry brush, coat the fish liberally with butter.
• Sprinkle the fish neatly and evenly all over with bread crumbs. Dribble the remaining butter over all.
• Place baking dish under the broiler so the fish is about seven inches from the source of heat. Broil five minutes. Serve with lemon wedges.

BROILED WHOLE FISH AND VEGETABLES

Steps:

• Clean the inside and outside of the fish with lemon; rinse the fish with cold water; pat dry; place the fish on a baking sheet.
• Mix 3 tablespoons of oil with the lemon juice, basil, oregano, garlic, wine or sherry, salt and black pepper.
• Place the fish on a baking pan; brush the fish with the mixture inside and outside; spread the rest of the mixture inside and on top of the fish.
• Heat the oven to 350 degree, bake the fish covered for 20 minutes.
• Transfer and place the fish in a single layer on a greased broiler pan; broil the fish for 15 minutes.
• At the same time, chop the carrots, potatoes, squash, peppers, shallot as desired.
• Mix one tablespoon of oil with rosemary, pinch of salt and marinate the vegetables.
• On a non-stick baking pan, roast the vegetables for 20 minutes.
• Place the broiled fish and the vegetables on a platter and serve it warm.
• * You may use trout or flounder or sea bass or any fish of youir choice.

BROILED FISH WITH CHERMOULA

Steps:

• Season the fish with salt and pepper. In a large baking dish combine the fish with half the chermoula and toss together until the fish is coated. If the chermoula is thick it may be easier to spread it onto the fish with a spatula. Refrigerate for 15 to 30 minutes while you preheat the broiler or prepare a grill.
• If using a broiler, line a sheet pan with foil and brush the foil with olive oil, or oil a shallow baking dish. Place the fish in the pan in a single layer. If desired drizzle on a little more olive oil or lemon juice. Place under the broiler, close to the heat (about 2 1/2 inches below) and broil 5 minutes. Check the fish; the timing depends on how thick the fillets are; figure on 4 to 5 minutes per 1/2 inch of thickness. It is done when it is opaque and you can pull it apart with a fork. Using a spatula, transfer the fish from the sheet pan or baking dish to a platter or to individual plates. Tip the juices in the pan over the fish fillets. Pass the remaining chermoula and lemon wedges at the table.

SPEEDY FISH FILLET

Steps:

• Rinse fish and pat dry.
• In a small mixing bowl combine lemon juice, garlic, basil, oil, soy sauce, Worcestershire sauce, and pepper, brush mixture over fish.
• If desired, place fish fillets in a greased grill basket, turning thin ends under to make an even thickness.
• Grill on the rack of an uncovered grill directly over medium coals.
• Grill fillets 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily when tested with a fork, brushing halfway through grilling with remaining sauce (If fish is 1 inch or thicker, turn halfway through grilling.)
• Serve on ti leaves, with lemon wedge and grilled vegetables, if desired.
• *Note: If using ti leaves, be sure they have not been sprayed or treated in a way that would make them unsafe for contact with food. Wash them thoroughly before using. Ti leaves can be used as garnish and as wrappers for steaming and grilling food. Although they are not toxic, they should not be eaten.