Best 14 Broiled Fish Steaks Recipes

BROILED FISH

Steps:

• Place fish on a broiler rack that has been coated with cooking spray. Drizzle 3 tablespoons butter over fillets; dust with flour and sprinkle with paprika. , Broil 5-6 in. from the heat for 5 minutes or until fish just begins to brown. Combine lemon juice, parsley, Worcestershire sauce and remaining butter; pour over fish. Broil 5 minutes longer or until fish flakes easily with a fork.

BROILED FISH STEAKS

Steps:

• Set oven to broil. Sprinkle both sides of fish with salt and pepper. Brush both sides with half of the butter. Place on rack in broiler pan.
• Broil with top of fish steak about 4 inches from heat 5 minutes. Brush with butter. Carefully turn fish. (If fish sticks to the rack, loosen gently with a turner or fork.) Brush other side with butter.
• Broil 4 to 6 minutes longer or until fish flakes easily with fork.

BROILED SALMON STEAKS

Steps:

• Heat broiler. Place four 6-ounce salmon steaks on a broilerproof baking sheet. Drizzle with 2 tablespoons olive oil, turning to coat; season with salt and pepper. Broil until cooked through but still slightly translucent in the center, 5-7 minutes.
• Serve with Roasted Poblano and Caper Salsa.

GRILLED FISH STEAKS

Steps:

• Heat coals or gas grill for direct heat. Sprinkle both sides of fish steak with salt and pepper. Mix butter and lemon juice; set aside.
• Grill fish steak uncovered about 4 inches from medium heat 7 to 10 minutes, brushing 2 or 3 times with butter mixture. Carefully turn fish. (If fish sticks to the grill, loosen gently with a turner.) Brush other side with butter mixture.
• Grill uncovered 7 to 10 minutes longer or until fish flakes easily with fork. Brush with butter mixture.

SIMPLE BROILED HADDOCK

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and spray with cooking spray.
• Arrange haddock fillets on the prepared baking sheet. Mix onion powder, paprika, garlic powder, salt, black pepper, and cayenne pepper in a small bowl; sprinkle seasoning over haddock. Dot haddock with pieces of butter.
• Broil in the preheated oven until fish is easily flaked with a fork, 6 to 8 minutes. Serve with lemon wedges.

GRILLED FISH STEAKS

Steps:

• In a stainless steel or glass bowl, combine garlic, olive oil, basil, salt, pepper, lemon juice, and parsley.
• Place the halibut filets in a shallow glass dish or a resealable plastic bag, and pour the marinade over the fish. Cover or seal and place in the refrigerator for 1 hour, turning occasionally.
• Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
• Remove halibut filets from marinade and drain off the excess. Grill filets 5 minutes per side or until fish is done when easily flaked with a fork.

GRILLED SWORDFISH STEAKS WITH WHOLE-LEMON DRESSING

Steps:

• Pat four 4-6-oz. swordfish steaks (1"-1½" thick) dry with paper towels, then coat with 1 Tbsp. extra-virgin olive oil. Season both sides with kosher salt; set aside while you make the dressing.
• Using a sharp chef's knife, trim ends from 1 large lemon; slice into thick rounds and remove seeds. Very finely chop lemon rounds (peel, pith, and flesh) and transfer to a small bowl. (Alternatively, you can pulse in a food processor.) Mix in 5 sprigs oregano, thyme, or marjoram, leaves picked, finely chopped, 2 garlic cloves, finely grated, 1 Tbsp. capers (not drained), 2 tsp. ground coriander, 1 tsp. sugar, and ½ tsp. crushed red pepper flakes (if using). Stir in 6 Tbsp. plus 1½ tsp. extra-virgin olive oil. Season with freshly ground black pepper and more salt if needed.
• Prepare a grill for medium-high heat; oil grate. Place reserved swordfish steaks on grill; cover and grill fish, turning once, until flesh is opaque and just cooked through (an instant-read thermometer inserted into thickest part should register 130°F for medium-rare) and steaks release easily from grate, 3-5 minutes per side. Transfer to a platter.
• Spoon some dressing over swordfish and serve with remaining dressing alongside. Do ahead: Dressing can be made 1 day ahead. Cover and chill. Bring to room temperature before using.

BROILED FISH STEAKS

Steps:

• 1. Set oven control to broil.2. Sprinkle both sides of fish with salt and pepper. Brush with half of the butter.3. Place fish on rack in broiler pan. Broil with tops about 4 inches from heat 5 minutes. Brush with butter. Carefully turn fish brush with butter. Broil 4 to 6 minutes longer or until fish flakes easily with fork.NUTRITION FACTS: 1 Serving: Calories 240 (Calories from Fat 115) Fat 13g (Saturated 3g) Cholesterol 95mg Sodium 440mg Carbohydrate 0g (Dietary Fiber 0g) Protein 31g % DAILY VALUE: Vitamin A 10% Vitamin C 2% Calcium 2% Iron 6% DIET EXCHANGES: 4 Lean MeatBroiled Fish Fillets: Substitute 1 pound fish fillets, cut into 4 serving pieces, for the fish steaks. Broil with tops about 4 inches from heat 5 to 6 minutes or until fish flakes easily with fork (do not turn).From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

MADHUR'S BROILED FISH

Steps:

• In a small bowl, combine ginger, garlic, garam masala, cumin, turmeric, mustard powder, cayenne pepper, lemon juice, 3/4 teaspoon salt, and a pinch of black pepper. Stir in about 1 tablespoon warm water to form a very thick paste.
• Brush a baking sheet or broiler pan with 1 tablespoon butter; place fish on top. Cover fish on both sides with marinade; set aside for at least 15 minutes but no more than 30 minutes.
• Preheat broiler. Drizzle 2 tablespoons butter over fish; broil until nicely browned, 5 to 6 minutes. Turn over steaks, and drizzle with remaining 2 tablespoons butter; broil until browned and cooked through. Serve immediately.

GRILLED FISH FILLETS OR STEAKS

Steps:

• Heat a charcoal or gas grill until quite hot, and put the rack 3 or 4 inches from the heat source. Drizzle the flesh of the fish with olive oil, and sprinkle it with salt and pepper.
• When the fire is ready, grill the fish for about 5 minutes, or until it's firm enough to turn. Turn, and grill until done, usually another 3 to 5 minutes. When done, the fish will still be firm and juicy but opaque, and a thin-bladed knife will pass through it fairly easily. Serve with tomato salsa.

BROILED SWORDFISH STEAK WITH ROSEMARY

Steps:

• Wipe the swordfish dry with paper towels. Combine two tablespoons olive oil with the lemon juice, thyme, salt and pepper. Brush the mixture on the swordfish and marinate for one hour.
• Preheat broiler to high.
• Meanwhile, soften the shallots in the remaining tablespoon olive oil over low heat and add the tomatoes and rosemary. Cook for three to four minutes, stirring occasionally. Set aside.
• Broil the swordfish for five to seven minutes, turn and broil for about three minutes longer. Place on a serving dish or individual warm plates and place the tomato-rosemary mixture on the side. Serve immediately.

BROILED FISH STEAKS-ABOUT 3/4 INCH THICK

Steps:

• For salmon, swordfish, tuna, bluefish, shark, mahimahi, and so forth. Here you concentrate on browning the top of the fish; no need to turn it. Dry the fish, paint both sides with melted butter or vegetable oil, and season with salt and pepper. Arrange in a shallow pan that will just hold them comfortably. Pour around the steaks 1/8 inch of dry white wine or French vermouth and set 2 inches below a preheated broiler. After 1 minute, brush a little soft butter on top of each and squeeze on drops of lemon juice. Continue broiling about 5 minutes more, or until lightly springy to the touch-cooked through but still juicy. Serve with the cooking juices spooned over.
• THICK FISH STEAKS-1 TO 2 INCHES THICK. Broil to brown them nicely, then finish off in a 375°F oven.
• FISH FILLETS. For such fish as salmon, cod, hake, mackerel, trout. Leave the skin on, to keep the fish in shape during cooking, and follow directions for the preceding fish steaks.

SPICY BROILED SHARK STEAKS

Steps:

• Rinse fish; pat dry with paper towels.
• Cut into serving size pieces.
• For marinade, in a shallow bowl combine the green onions, orange juice, chili sauce, basil, gingerroot, soy sauce, and chili oil.
• Add the fish; turn to coat with marinade.
• Cover; marinate at room temperature for 20 minutes.
• Spray the unheated rack of a broiler pan with nonstick coating.
• Drain fish, reserve marinade.
• Place fish on prepared rack.
• Broil 4 inches from the heat for 5 minutes.
• Using a wide spatula, carefully turn fish over.
• Brush with the reserved marinade.
• Broil for 5-7 minutes more or until fish flakes easily when tested with a fork.

BROILED FISH STEAKS WITH TOMATO GLAZE

Steps:

• Preheat the broiler. Brush a baking sheet with oil.
• Lay the fish on the baking sheet in a single layer. Brush with 1 T of oil and season with salt and pepper.
• Combine the tomatoes and garlic in a small bowl. Stir in the remaining T oil. Season with salt and pepper.
• Broil the fish for 4 minutes. Turn over with a spatula, top with the tomato mixture, and continue to broil for another 4 to 5 minutes. Check doneness by inserting a knife between layers of the flesh. The meat should be just translucent.
• Spoon pan juices back over the fish and serve with lemon wedges.