Bonus #SundayCookingAdventures: Broiled fish

2014-05-04 18.31.46

I’ve been broiling fish for a long time, and I have to say I don’t do much too it.  I spray the pan with cooking spray, cut the fish up into small pieces, sprinkle it with salt, pepper and paprika, put it under the broiler for a few minutes and call it a day. If I have any lemons around, I squeeze some lemon juice after it cooks.

This recipe in the May 2014 issue of Cooking Light Magazine added a few little twists to broiling fish, including a little butter (not much) and some white wine. And boy did that improve the flavor.

I made it with walleye fish (not flounder as called for in the recipe), and it came out GREAT. It was quick and easy, and I’ll never broil fish the same way again. I expect this would work for any fish that’s not too thick. I’m not a fan of strongly flavored fish, but if you like them, try them — let me know how it turns out. I also skipped the parsley because…I was out of it. Here is the original link.

Clam-Shack Style Broiled Fish


1 tablespoon olive oil
4 (6-ounce) walleye fillets
1/2 teaspoon paprika
1/2 cup thinly sliced shallots (about 2 shallots)
1 tablespoon butter, melted
2 garlic cloves, thinly sliced
1/2 cup dry white wine
1/2 teaspoon kosher salt (I omitted this)
1/4 teaspoon freshly ground black pepper
1 tablespoon coarsely chopped flat-leaf parsley
4 lemon wedges


Place oven rack in middle of oven. Preheat broiler to high.

Drizzle oil in a roasting pan. Pat fish dry with paper towels; arrange fish in pan. Sprinkle fish evenly with paprika. Sprinkle shallots, butter, and garlic around pan. Pour wine into pan around fish. Broil 10 minutes or until fish flakes easily when tested with a fork, basting frequently. Arrange fish on a platter; sprinkle evenly with salt and pepper. Stir parsley into pan sauce; drizzle over fish. Serve with lemon wedges. Serves four.

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