When the weather's not right for grilling, try broiling instead. Broiling is great when you want a fast, simple, and easy preparation with delicious results. It gives fish a nicely browned exterior with the convenience of a temperature-controlled heat source. For easy cleanup, line the broiler pan with a piece of foil.
Here is a list of quick tips:
* Flour is often used as a coating for foods that are fried. Pieces of fish are often pan-fried with a flour coating, which develops a crisp, flavorful crust, and an interior that is tender flaky.
* For moister broiled fish, first steam or poach the fish until close to being done and then brown it under the broiler.
* If you use very fresh fish, your recipe has more chance of being a great success.
* Fish that is less than 1/2 inch thick do not require turning when cooking.
* Olive oil or a combination of oil and butter will give the fish a tasty crispness.
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