- 4 orange roughy, red snapper, catfish or trout fillets (6 ounces each)
- 6 tablespoons butter, melted, divided
- 1 tablespoon all-purpose flour
- Juice of 1 lemon
- 1 tablespoon minced fresh parsley
- 2 teaspoons Worcestershire sauce
- 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. Yield: 4 servings.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Broiled Fish
"Delicious. Easy to make and tasted really fresh."
"I used Swhai fish and instead of the recommended seasoning I sprinkled some Old Savannah Spice Co. seafood seasoning on it. Wow, it was delicious!"
"This is an easy and yummy recipe."