How to Broil Seafood
Broiled seafood is cooked in the oven, directly under the heating element. Broiling uses intense direct heat to cook foods providing a charring and caramelization that gives broiled foods a distinct flavor - similar to grilled foods. Thicker fish fillets or "steaks", 1/4" to 1-1/2" thick, work best for broiling as do shrimp, scallops and squid.
Quick cooking at a high temperature sears in the juices, thus flavor, of the seafood. Preheat the broiler and wait until the oven temperature is completely established before placing the seafood in the oven. Broiling racks should be placed 3-4 inches from the element. Broiling cooks seafood quickly, but be careful to keep it moist during cooking so that it does not dry out. Try marinating more delicate fish (those with less natural oil) to keep it moist during cooking. Fish with a higher fat content, like salmon, sea bass, bluefish, tuna, shark and swordfish are all good choices for broiling.
Fresh seafood that is broiled properly needs very little help to taste good. Simply season with salt and pepper, or prepare a marinade. Add the seafood to the marinade, turn gently to coat the seafood evenly. Marinate the seafood in the refrigerator for 1 - 2 hours. Remember not to marinade the seafood too long as it will make the flesh mushy. Also, avoid marinades with high vinegar content as this will "cook" the fish and make mushy as well.
- Preheat the broiler. Line a broiler pan with foil and lightly oil. Remove the seafood from the marinade and place it in a single layer on the broiler pan.
- Remember that broiling cooks seafood quickly. Keep your eye on it to avoid burning.
- Broil the seafood for half of the total cooking time. Turn and baste occasionally with the marinade to keep the seafood moist. Continue broiling until the seafood turns from translucent to opaque in the center.
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