Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
You may need move the oven rack so it is 4 to 6 inches from the heating unit. Set the oven control to broil. (For easy cleanup, line the bottom of the broiler pan with foil before placing fish on the rack.) Brush the broiler pan rack with vegetable oil or spray with cooking spray. Brush fish with half of the butter; sprinkle with the salt and pepper. Place fish on rack in broiler pan (if fish fillets have skin, place skin sides down). For fish steaks, broil 5 minutes. Carefully turn fish over; brush with remaining butter. Broil 4 to 6 minutes longer or until fish flakes easily with a fork. For fish fillets, broil 5 to 6 minutes or until fish flakes easily with a fork (do not turn over). Brush with remaining butter. Serve with lemon wedges.
Use 1 pound skinless lean fish fillets (flounder, halibut, mahimahi, perch, red snapper, salmon, sea bass, sole, trout or whitefish), about 3/4 inch thick. If the fish fillets are large, cut into 4 servings pieces. In a shallow dish, mix 1/2 cup all-purpose flour, 1/2 teaspoon paprika, 1 teaspoon salt and 1/4 teaspoon pepper. Coat both sides of fish with flour mixture. In a 10- or 12-inch skillet, heat 1 tablespoon butter or margarine and 1 tablespoon olive or vegetable oil over medium heat until hot. Add fish. Cook 6 to 10 minutes, turning once, until fish is brown and flakes easily with a fork. Serve with lemon wedges.
The steak is cut from the cross section of a large fish. Steaks are 1/2 to 3/4 inch thick. Allow 1/4 to 1/3 pound per serving.
Fillets are cut lengthwise from the sides of fish. They can be purchased with or without skin.
Place a fork in the thickest part of the fish, then gently twist the fork. When the fish flakes easily, it's done.