Broiling

Unlike most cooking methods that cook from the bottom-up, oven-broiling cooks from the top-down. Simple and quick, broiling is ideally suited to food that only needs a short amount of cooking time. And better still, since every oven comes with a broiling function, there’s really no special equipment required. Here are some of our favorite—and expert-approved—tips to help you broil seafood like a pro.

Pro Tips: Broiling

Here’s our favorite tips to help you broil like a pro:

  1. Try marinating your seafood before broiling. In addition to adding flavor, it’ll also help keep your seafood moist.
  2. Move your rack to the highest possible position in your oven.
  3. Let the broiler preheat for at least five minutes before cooking.
  4. Keep an eye on it—broiling is very fast, so most food will be done in 5-10 minutes.

Try adding a little liquid like stock, wine, or broth if you’re worried your seafood might dry out.

Equipment

Here’s what you need:

  • Oven with broiling function
  • Broiling rack
  • Brush for basting

Best seafood for broiling

Fish: Tuna, Salmon, Sea Bass, Bluefish, King Mackerel, Sablefish, Kona Kampachi, Pollock, Mullet, Monkfish, Striped Bass, Roughy, Pike, Pompano, Rockfish, Swordfish, Northern Pike, Shark, Perch, Walleye, Grouper, Mahi mahi, Cod, Kingfish, Haddock, Trout, Halibut

Other seafood: Large shrimp, Lobster tail