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Broiled Fish Steaks

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

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( 3 Ratings)

3 Ratings

5 Stars 33%

4 Stars 33%

3 Stars 33%

2 Stars

1 Stars

Member Reviews ( 1 )

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Prep Time 5 min
Total Time 16 min
Servings 4

Ingredients

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

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Directions

1 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.
2 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.
3 Broil 4 to 6 minutes longer or until fish flakes easily with fork.

EXPERT TIPS

Expert Tips

Cut out the fat by spraying fish steaks with butter-flavored cooking spray instead of using melted butter.

Using garlic butter or an herb butter gives this simple fish dish fantastic flavor.

Refrigerate leftover salmon immediately. Once chilled, it's a tasty addition to tossed green salads.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 280
Calories from Fat: 135 ),

% Daily Value

Total Fat: 15 g; 15 %
(Saturated Fat 6 g, 6 % ),
Cholesterol: 125 mg; 125 %;
Sodium: 1020 mg; 1020 %;
Total Carbohydrate: 0g; 0%
(Dietary Fiber 0g 0% ),
Protein: 36 g; 36 %

% Daily Value*:

Vitamin A: 8%;
Vitamin C: 2%;
Calcium: 2%;
Iron: 6%;

Exchanges:

5 Lean Meat;

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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Posted 1/24/2007 9:54:58 AM REPORT ABUSE Sandy G. said:

Rating:

This recipe is so simple and easy to prepare yet seems as if it would be delicious and one would enjoy both broiling and eating it.I believe that rating a recipe should not be done until after one trys it. I shall give it a three star rating for simplicity and easy preparation.

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