Seared outside, moist and flavoursome inside
Broiling, is using indirect heat to produce a seared outside and a moist and flavoursome inside to fish. The broiling method heats the fish from the top instead of from the bottom. It works well with fattier fish, such as salmon, trout or cod, and thicker fish (at least 1 inch thick) since it can dry the fish out.
Broiled Fish Videos:
Broiled Salmon with Lemon and Soy – Sarah Carey
Broiled Salmon with Lemon and Soy