Fish is a staple at my home, served 2-3 times a week, and my preferred cooking method is broiling in a stone-ware flat pan, for several reasons:
1. Fish is usually so thin it cooks quickly. (If not, such as with thick cuts of salmon, I bake it for about ten minutes at 350F then broil it.)
2. It healthier than frying and you still get that crunchy crust, or if you are using a glaze you get that slightly browned effect similar to grilling. (Yummy, and makes for a beautiful presentation.)
3. It's practically fool proof. There's less chance you'll burn it or dry it out.
From there, you can use all sorts of recipes for marinades, sauces, and glazes to compliment your fish of choice.
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timeasmymeasure
I loooove fish!
Date: 2011-04-06 12:47 pm (UTC)1. Fish is usually so thin it cooks quickly. (If not, such as with thick cuts of salmon, I bake it for about ten minutes at 350F then broil it.)
2. It healthier than frying and you still get that crunchy crust, or if you are using a glaze you get that slightly browned effect similar to grilling. (Yummy, and makes for a beautiful presentation.)
3. It's practically fool proof. There's less chance you'll burn it or dry it out.
From there, you can use all sorts of recipes for marinades, sauces, and glazes to compliment your fish of choice.