Monday, January 10, 2011

To Broil Fish

Original Text:
"Broiled fish must be seasoned with pepper and salt; then floured and put on a gridiron that is very clean, which when hot, must be greased with a little butter, if for breakfast, or with oil for dinner, to prevent the fish from sticking. It must be broiled on a very clear fire, that it may not taste smoky, and not to near that it may be scorched. If the fire is smoky, throw some salt on it, and it will get clear."
Translation & Modern Redaction:
  • 1 1/2 - 3 Lbs. Salmon Filet
  • Salt & Pepper to taste
  • 1/2 Cup Flour
  • 2 Tbs. Butter or Olive Oil

Take a decent sized filet of Salmon, removing any remaining bones or skin to provide a clean filet for coating. Dust both sides with salt and pepper to personal taste. On a floured cutting board or work surface, spread 1/4 cup of flour to coat bottom of filet, reserving the additional 1/4 cup for the top side. When coated, set aside for cooking.

Grease a foil lined baking sheet with 2 Tbs. of softened butter or olive oil and place coated filet. For ovens with a broiler setting, pre-set on the low setting. Cook for 5-7 minutes, removing from broiler to turn over to the other side, returning to broiler for an additional 5-7 minutes. Remove second time to turn back to original side, returning to broiler for 3-4 minutes to finish cooking.


This recipe for broiled fish was very delightful, and easy to prepare. In the event that a broiler setting is unavailable, this can also be made in a toaster oven on a lower range heat for a few minutes longer than suggested. Grilling, as discribed in the original text on a grid iron, is also an option.

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