Broiled Fish Steaks Matre dHtel

Portions: as needed Portion size: 5-6 oz (150-175 g)

Metric

Ingredients as needed as needed Fish steaks, 5-6 oz

(150-175 g) each (see note) to taste to taste Salt to taste to taste White pepper as needed as needed Oil or melted butter

Procedure

1. Season the steaks with salt and pepper.

2. Place the oil or melted butter in a small pan. Dip both sides of the steaks in it to coat completely.

3. Place on the rack of a preheated broiler. Broil under medium heat until half cooked. Turn over with a spatula. At this point, it may be necessary to brush the tops of the steaks with more oil or butter if they are becoming dry.

4. Complete the cooking on the second side.

as needed as needed Maître d'hôtel butter as needed as needed Lemon wedges

Per serving:

Calories, 320; Protein, 27 g; Fat, 22 g (63% cal.); Cholesterol, 105 mg; Carbohydrates, 2 g; Fiber, 1 g; Sodium, 2460 mg.

Note: Salmon, tuna, and swordfish steaks are ideal for broiling, but they are also expensive. Other fish steaks that may be broiled include cod, haddock, halibut, king mackerel, and large bluefish.

Fillets may also be broiled using this recipe if they are thick or firm enough to avoid breaking up on the grill.

5. Plate the fish. Place a slice of seasoned butter on top of each steak. Garnish the plate with a lemon wedge. Serve immediately.

Variation_

For lean white fish (halibut, cod, etc.), dredge in flour and shake off excess before dipping in the melted butter or oil. Broil as in basic recipe.

Other compound butters may be used in place of maître d'hôtel butter.

For fat fish, omit the butter and serve the fish with a small quantity of flavorful vinaigrette.

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