Broiled Fish

Broiled Fish

Fish-Broil Sauce

• 1/4 stick of butter
• garlic cloves (at least one per fillet--whoever does the work gets to decide)
• 4 oz white wine

1. Melt the butter in a small pot over medium heat ("4")
2. Crush the garlic into the butter, cook until it softens but is not browned
3. Pour in the wine, turn up the heat to reduce until the garlic is about 1/3 the volume of the sauce

The Fish

1. Treat the broiler pan by rubbing with a (cold) stick of butter or spraying with cooking spray.
2. Lay fish fillets on broiler pan.
3. Coat with breadcrumbs.
4. Apply sauce to breadcrumbs so the fillets are evenly coated.
5. Add capers as desired.
6. Broil until "done".

The judgement aspect of this is where to set the pan. When thin fillets are cooked, the second rack from the top can be used, but thicker fillets (or a salmon steak) need to be set further down so they can bake for a bit without burning the top.