Delicious Broiled Fish Recipe to Tease Your Taste Buds!

If you're a fellow Brit, I can hear you now ...

"Broiled Fish Recipe? What's all that about?"

Broiling is an American term and it's nothing more than grilling with the heat coming from above rather than below - and it's a truly excellent way of cooking small whole fish, or steaks or cutlets sliced from larger, firm-fleshed fish.

So for us Brits that may be scratching our heads at the unfamiliar notion of a 'broiled fish' (like I was), let me repeat - broiling means 'cooking under the grill'.



Funny how 'green sauce' sounds better in Italian isn't it? But 'fresh snapper' sounds good in any language. As does bass, grouper and john dory - all of which are excellent substitutes for this delicious dish.

To find out how to prepare Salsa Verde, take a look at Fish Sauce Recipes.


  • 4 Snappers, around 12oz (350g) each, cleaned and scaled
  • Extra-Virgin olive oil
  • Salt and pepper
  • Salsa Verde

Cooking Instructions

  1. Make a couple of diagonal cuts across the flanks of the fish on both sides, and season them with salt and pepper.
  2. Brush the fish with olive oil and put them under a pre-heated grill.
  3. Adjust the grill tray so that it's about 4 inches (100mm) under the heat source, and grill the fish until they're nicely browned and just cooked through, turning them once.
  4. Serve straight away with the salsa verde.

This dish serves 4 people.



A vinaigrette, gently warmed through, makes a delicious dressing for this dish. If you're not sure how to make this, take a look at Fish Sauce Recipes and Dressings.

If red mullet are hard to come by, bass, mackerel or sea bream are good substitutes, but be mindful of any size limits that may be in force.

Incidentally, don't confuse red mullet with the culinary inferior grey mullet - they're an entirely different species. Red mullet are known as goatfish in the USA, and sea bream are called porgy or scup.


  • 4 Red Mullet, each around 6oz or 7oz (175g to 200g), cleaned and scaled
  • Juice squeezed from half a lemon
  • Olive oil
  • Salt and pepper
  • A warm tomato vinaigrette

Cooking Instructions

  1. First, make a couple of diagonal cuts across the flanks of the fish on each side.
  2. Then season inside and out with the salt, pepper and lemon juice and set the fish aside for about 30 minutes or so.
  3. Pre-heat the grill thoroughly and brush the grill rack and the fish with olive oil.
  4. Season the fish generously and lay them on the grill rack.
  5. Cook them for about 5 minutes or so on each side, and checked that they're cooked right through to the bone before removing them.
  6. Remove when done, and drain them on kitchen paper.
  7. Serve immediately with a splash or two of the vinaigrette dressing.

This dish serves 4 people.



This recipe originates from North Africa, and uses the traditional Tunisian hot chilli paste 'Harissa' whose main ingredients are Piri Piri chilli peppers, serrano peppers and red bell peppers. It will be equally delicious with Atlantic Mackerel as an alternative to Bluefish.


  • 4 Bluefish, cleaned and scaled
  • 1 teaspoon of harissa
  • 4 crushed garlic cloves
  • 1 tablespoon of ground cumin
  • 1 tablespoon of chopped fresh coriander
  • 5 tablespoons of olive oil
  • Salt

Cooking Instructions

  1. To make the marinade, mix the harissa, crushed garlic cloves, cumin, chopped coriander and olive oil together with a pinch of salt.
  2. Make a couple of diagonal cuts across the flanks of the fish on both sides, and lay it in a shallow tray.
  3. If the fish appears to be staring at you in an accusatory manner, cut its head off. But you can leave it on if you prefer.
  4. Smear the marinade into the cuts, pouring any remaining liquid over the fish and leave them in a cool place for an hour or so, turning them occasionally.
  5. Broil the fish under the grill for about 5 to 7 minutes each side, and serve with a wedge of lemon.

This dish serves 4 people.

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