1. Place the fish fillet into the cast iron pan and cook it three-quarters of the way through. The fish should have just begun to leach protein; this will appear as beads of milky white liquid rising to the surface of the fillet. 00:17
2. Set the oven to broil. Keeping the fish fillet in the cast iron pan, place the pan into the broiler and cook for about 2 minutes, or until golden brown. 00:50
3. Squeeze the juice of the 1/2 lemon onto the fish fillet while it is still in the pan. 01:15
What You'll Need
- Cast iron pan
- Fish fillet (1)
- Lemon (1/2)
*See Chef Notes for further information
Broiling heat for household ovens is usually around 550 degrees Fahrenheit but can be as high as 1000 degrees in commercial ranges. Broiling, in general, describes the process of exposing food to direct radiant heat; this makes grilling over an open flame technically a form of broiling.
A stand-alone broiler is not necessary as most household ovens have the ability to broil. Many ovens with gas burners will have a lower shelf that serves as the broiler. Ranges that are heated by an electrical coil at the top of the oven would require you to move the oven rack closer to the heat source in order to broil.
Broiling is a method of cooking that generally involves cooking something at a very high heat, very quickly. Broiling is not usually used as a start-to-finish cooking method but as a way to add color and texture to a dish. It is usually classified as a finishing method.
Almost any meat can be broiled. Chef Pace recommends it for poultry, fish, and even cheese.