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Broiled Fish Recipe
Broiled Fish Recipe photo by Taste of Home

Broiled Fish Recipe

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"MOTHER'S SECRET in preparing this recipe was to butter the fish first before dusting it with flour. That seals in the moisture of the fish, which makes it succulent and absolutely delicious."
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings

Ingredients

  • 4 orange roughy, red snapper, catfish or trout fillets (6 ounces each)
  • 6 tablespoons butter, melted, divided
  • 1 tablespoon all-purpose flour
  • Paprika
  • Juice of 1 lemon
  • 1 tablespoon minced fresh parsley
  • 2 teaspoons Worcestershire sauce

Nutritional Facts

1 fillet equals 292 calories, 18 g fat (11 g saturated fat), 147 mg cholesterol, 272 mg sodium, 3 g carbohydrate, trace fiber, 28 g protein.

Directions

  1. 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.
  2. 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.
Originally published as Broiled Fish in Reminisce Extra June 1995, p47

Nutritional Facts

1 fillet equals 292 calories, 18 g fat (11 g saturated fat), 147 mg cholesterol, 272 mg sodium, 3 g carbohydrate, trace fiber, 28 g protein.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Broiled Fish

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Jan. 12, 2014

Very good

MY REVIEW
Reviewed Jun. 26, 2012

Delicious. Easy to make and tasted really fresh.

MY REVIEW
Reviewed Feb. 17, 2012

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!

MY REVIEW
Reviewed Aug. 7, 2010

This is an easy and yummy recipe.

MY REVIEW
Reviewed May. 15, 2009

Very good.

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