Skip to main content
Main

To Broil Fish

Broiled fish seasoned with coarse sea salt and black pepper, cooked until crisp.

From an old cookbook · modernised transcription
Jump to recipe ↓

Why it works: Fish and pepper are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 3,948 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

To Broil Fish

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Clean and dry the fish thoroughly.

  2. Sprinkle the fish with coarse sea salt and black pepper.

  3. Grease a wire broiler and place the fish inside.

Broil

  1. Broil slices of fish, turning often.

  2. For whole fish, broil flesh side for 20 minutes.

  3. Turn and broil skin side until brown and crisp.

Serve

  1. To remove the fish, loosen it on one side, then the other, to prevent sticking.

  2. Slip the fish onto a hot platter or invert a platter over the fish and flip both together.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Fish + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together3,948 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Fish
Is the main component, cooked by direct heat until its flesh flakes and its skin turns brown and crisp.
Coarse sea salt
Seasons the fish surface and draws out moisture, helping the skin brown and crisp.

The step that matters

Removing the fish from the broiler. Fish flesh sticks to hot wire when it is not yet set. Loosening it gently on one side and then the other, before lifting, keeps the fish intact.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

More broiled fish recipes

You might also like