Broiled Fish Fillets

Hands down, broiling is the easiest way to cook all kinds of seafood, even mussels and clams; see the variations. (Only super-thick or uneven steaks and roasts are offlimits.) The key is to preheat the broiler and the pan. I like a large cast-iron skillet, but you can use a heavy rimmed baking sheet, a roasting pan, or the base of your broiler pan (the part that’s left after you remove the insert).

3 tablespoons extra virgin olive oil or melted butter

About 11/2 pounds thin fish fillets, like flounder or sole

Salt and freshly ground black pepper or a pinch cayenne

Chopped fresh parsley leaves for garnish (optional)

Lemon wedges for serving

• Heat the broiler until quite hot. Move the rack as close to the heat source as possible (3 or 4 inches is good and 2 inches is not too close). Put a sturdy pan on the rack and heat it for about 5 minutes.
• When it’s hot, remove the pan and pour in the olive oil, then put the fillets in the oil and sprinkle with salt and pepper. (If your pan won’t hold all the fish comfortably, work in batches, transferring the first fillets to warmed plates or a heated platter before proceeding.)
• Time under the broiler will be 90 seconds to 2 minutes, rarely more. Do not turn; the fillets are so thin it’s not necessary. The fish is ready when it becomes opaque and the tip of a knife flakes the thickest part easily.
• To serve, carefully remove the fillets with a spatula, sprinkle with parsley if you like, and pour the pan juices over all. Garnish with lemon wedges.

Broiled Thick Fillets or Steaks.
• Broiling is ideal for 1- inch-thick pieces of fish like salmon, halibut, tuna, snapper, swordfish, cod, striped bass, catfish, and so on. If it’s a fillet, and you’re planning to eat the skin (make sure it’s scaled), broil skin side up. While the pan is heating, brush the fish lightly with the olive oil (saving whatever remains) and sprinkle with salt and pepper. When the pan is ready, put the fish in the pan and drizzle the remaining oil around all. Broil, carefully turning sturdier, thicker fillets or steaks once about halfway through the cooking, for no more than 10 minutes for medium to medium well; use your judgment.

Broiled Scallops or Shrimp.
• While the pan is heating, turn the fish in the olive oil and a sprinkle of salt and pepper. Broil for about 3 minutes, shaking the pan occasionally and turning once.
  Broiled Clams, Mussels, or Oysters.
  • Put clams or mussels directly into the preheated skillet. They’re done when they open, within 10 minutes. If the shells start to crack, remove the open mollusks and return the pan to the oven. (Any that do not open are safe to eat, as long as they were alive when you bought them; open them with a dull knife or broil for a few minutes longer.) Sprinkle with salt and pepper, and parsley if you like, before serving.
  Broiled Whole Fish.
  • Works best with fish under 3 pounds: While the pan is heating, turn the fish in the olive oil and a sprinkle of salt and pepper; get some inside the cavity too. Depending on the thickness, broil each side for 5 to 8 minutes; it’s okay if the skin blisters and chars a bit.
  Broiled Squid.
  • While the pan is heating, toss the cleaned squid (whole or cut up) in the olive oil and sprinkle with salt and pepper. Put it in the hot pan and cook, shaking the pan as necessary until opaque, anywhere from 1 to 3 minutes depending on how big the pieces are, but no longer or they’ll become rubbery.
  Broiled Octopus. Boil the octopus in seasoned water until quite tender.
  • The amount of time is unpredictable, but this can be done up to a day in advance. Then broil until nicely browned on most sides, anywhere from 5 to 10 minutes.
  • MAKES: 4 servings
  • TIME: No more than 2 minutes