Are you ready to try something new for dinner? This very best fish recipe ever is bursting with savory flavors and is foolproof. Wow your family tonight!
I was always intimidated by fish until I stumbled upon this amazing recipe, and I have been meaning to share it for ages. I got the original version from my dear friend, Jenny, during a mom’s-night-out recipe swap back when we both lived in Seattle. We were so chatty that night that I only ended up writing down two recipes, but this was one of them.
In the years since, I have tweaked it just a bit. It is one of my family’s very favorite meals and it is also a fantastic—and super easy—dish to serve guests (provided they eat seafood).
The really great thing about this recipe is that it works with pretty much any type of fish or seafood. The original recipe called for halibut, which I love, but it’s very hard to get here in Florida. I have used tilapia, mahi-mahi, salmon, flounder, cod and shrimp with this recipe, and they have all turned out wonderful. Another easy fish recipe that has become a family favorite during the warmer months is this Fish Taco recipe.
If you are following a low-carb lifestyle or a ketogenic or “keto” diet, this recipe fits perfectly into those eating plans as well!
Ingredients:
Here is what you need:
¾ c. shredded Parmesan cheese ⅓c. butter, softened, plus more for greasing dish ¼ c. mayonnaise 3 tbsp. lemon juice ¼ c chopped green onions ¼ tsp. salt ¼ tsp. pepper 2 tsp. freeze-dried dill (optional) 2 dashes Tabasco sauce 2 pounds skinless fish (halibut, tilapia, flounder, mahi-mahi, salmon or cod all work great) Directions:
Step 1: Preheat the oven broiler; Grease 9×13″ baking dish with a thin coat of butter. *PLEASE make sure your baking dish is safe for use in the broiler.*
Step 2:Mix together Parmesan cheese, butter, mayo, lemon juice, green onion, salt, pepper, dill and Tabasco in a small bowl until well blended.
Step 3:Arrange fish in a single layer in a baking dish.
Step 4: Broil fish for 8 minutes or until it flakes with a fork.
Ready to Love Being at Home Again? Ever feel like you just can't keep up? Our Living Well Starter Guide will show you how to start streamlining your life in just 3 simple steps. It's a game changer--get it free for a limited time!
Step 5:Remove from oven and carefully spread the Parmesan mixture over top.
Step 6: Broil 2 additional minutes, or until bubbly and lightly browned. *PLEASE make sure your baking dish is safe for use in the broiler.*
Have you tried this recipe? Let us know in the comments below what you think!
The Very Best Fish Recipe Ever
This very best fish recipe ever is savory, creamy and quick. It works with almost any type of fish. It's sure to become a family favorite!
Course Main Course
Cuisine American
Keyword The Very Best Fish Recipe Ever
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Ingredients
- ¾ cup shredded Parmesan cheese
- ⅓ cup butter, softened (plus more for greasing dish)
- ¼ cup mayonnaise
- 3 tbsp. lemon juice
- ¼ cup chopped green onions
- ¼ tsp salt
- ¼ tsp black pepper
- 2 tsp freeze-dried dill (optional)
- 2 dashes Tabasco sauce
- 2 lbs skinless fish (halibut, tilapia, flounder, mahi mahi, salmon, or cod all work great)
Instructions
-
Preheat the oven broiler; Grease 9x13" baking dish with thin coat of butter.
-
Mix together Parmesan cheese, butter, mayo, lemon juice, green onion, salt, pepper, dill and Tabasco in small bowl until well blended.
-
Arrange fish in a single layer in baking dish.
-
Broil fish for 8 minutes or until it flakes with a fork.
-
Remove from oven and carefully spread Parmesan mixture over top. Broil 2 additional minutes, or until bubbly and lightly browned.
Other Low Carb Posts You’ll Love:
- Garlic Butter Shrimp with Zoodles (20-Minute Keto-Friendly Recipe!)
- Pan Seared Shrimp with Cheesy Spinach and Cauliflower Rice
- Keto 101: What it is, How it Works, and How to Get Started
Pin for Later:
FAQs
Opt for firm-fleshed varieties from Sea to Table such as Wild King Salmon, Northwest Pacific Halibut, or Pacific Black Cod. These fish hold up well to the high heat of the broiler and won't fall apart during cooking. Plus, they're rich in flavor and packed with essential nutrients.
How long should I broil my fish? ›
Season top side of fish with salt and pepper. Place on pan. Broil about 7-8 inches from broiler unit or flames about 5-7 minutes per side, or until fish is opaque when flaked. Add a squeeze of lemon or lime and serve immediately.
Do you flip fish when broiling? ›
Seafood steaks or fillets thicker than ½” should be turned over halfway through cooking time. Fish less than ½” thick does not need to be turned. When grilling or pan frying, place fillets skin side down (the skin will remove easily after cooking).
Is fish better baked or broiled? ›
Fish that might otherwise be broiled can be baked at higher temperatures, ranging from 400 F to 450 F. The broiler incinerates fresh herbs and many other garnishes, but oven-baked fish can take full advantage of these light, low-fat flavoring options.
What temperature should you broil fish at? ›
Heat the broiler to 500 F. Oil the rack of the broiler pan and place it in the oven about 4 inches from the heat source. Heat until the pan is very hot. Carefully place the fish on the broiler pan and broil for about 3 to 5 minutes on each side—depending on thickness—or until the fish flakes easily with a fork.
How do you prevent the fish from curling when broiling? ›
If you are planning to broil a whole fish, prick the skin with a skewer or fork. This will prevent the fish from curling or blistering as it cooks. If you are broiling a fish fillet with skin on it, cut a few thin slashes into the skin so that it doesn't shrink during cooking. Place the fish skin-side up on the pan.
Is broiled fish better than fried? ›
Baked or broiled is the way to go
Every pat of salted butter adds 36 calories, 4 g of fat and 32 mg of sodium.” Deep fried fish, on the other hand, is the loser in terms of calories; total fat, including saturated fat which is the bad kind; and sodium.
How many minutes should you broil? ›
Step 3: Monitor broiling progress closely
| FOOD | TYPE | COOK TIME (MINUTES) |
|---|
| Beef | Steak, 1" thick Hamburger patty, 3/4" thick | 8–12 (med/rare to med) 6–8 (med) |
| Chicken | Cutlet, breast Thigh, drumstick, wing | 10–12 15-20 |
| Fish | Filet, 1/2" thick | 5–6 |
| Pork | Chop, 1/2" thick Chop, 1" thick | 10–15 19–21 |
3 more rowsFood marinated or drizzled with cooking oil can catch fire under the broiler's intense direct heat. To avoid the risk (not to mention, ruining dinner), cook the dish on a lower rack and cover it with tin foil to keep oil splatters contained. Or, consider baking it instead.
Should you leave the oven door open while broiling? ›
The normal practice is to leave the oven door slightly ajar. This allows heat to escape and forces the broil element to stay on rather than cycling off and on. Open door broiling is good for when you are broiling for short periods of time, like cooking thinner meats, top browning or searing meat.
Broiling generally takes place with the oven rack in the top two positions. A good rule of thumb is: the thinner the cut, the closer the flame, and vice versa. For example, for cuts less than 1 ½ inches thick, broil 3-4 inches away from the heating element. For cuts over 1 ½ inches thick, 4-5 inches away works well.
What is the secret to cooking fish? ›
Use gentle heat even on a grill.
Whether you are pan searing it or grilling it, use a lower heat than you would with other meat. If you are planning to grill it, consider wrapping it in foil to keep in the moisture and ensure it doesn't absorb too much of the charcoal taste.
Should I broil fish on high or low? ›
Preheat the broiler to high. Brush the fish with oil and season as desired. Arrange the fish in a well-oiled, foil-lined pan, skin side up for crispy skin, or skin side down if discarding skin. Broil until the fish gently flakes, 4 to 7 minutes depending on thickness of the fillet.
What cooking method is best for fish? ›
Frying. Frying is probably the most popular method of cooking fish. Shallow frying: The fish should be seasoned and lightly coated with flour or crumb before frying to protect it and seal in the flavour. Use a mixture of oil and butter when frying and turn the fish only once during cooking, to avoid breaking up.
What food is broiling well suited to? ›
Broiling is a good way to cook thinner, leaner cuts of meat like butterflied chicken breasts, pork tenderloin medallions, strip steaks, kabobs and vegetables. Broiling is also a way to add color, crispness and flavor to a baked or roasted food.
What are plain fish steaks to be baked or broiled usually coated with? ›
Lean fish, if it is broiled or baked, should be basted with butter or oil. Take special care not to overcook it, or the fish will be dry. Dry-heat methods with fat.
What type of food is best suited to broiling and how is it done? ›
The best cuts of meat for braising are those with a lot of connective tissue, that is, the sinew (gristle) and fat that hold the bands of protein together in meat. The connective tissue, during a long, moist cooking process, breaks down into gelatin, becoming soft in texture while retaining its juiciness.
