I'd like to introduce you to... the broiler drawer. We all have one down there. And you've all heard, "it's like using the BBQ, just upside down". But what exactly does this mean? I decided to find out. I turned the dial on my stove allllll the way around until it hit broil, let it heat up, put down some tin foil and then popped in some fish. I had no idea how long to cook it, if I should flip it, whether or not I should grease something...I just went for it! About ten minutes later my fish was done, but it was dry all over, crisp on the edges and chewy in the middle. Hmmmmmm. First broiler attempt = Fail.
Determined to conquer my broiler I've since researched how to use one. Here are the key points:
Adjust your oven racks so that the top of your meat is 3 - 6 inches from the source of the heat.
Be sure to preheat your broiler oven on high for 10 - 15 minutes.
Generally, unless your food is extremely thin, you should turn your food when broiling. Cook the meat on one side until it looks like the meat is cooked about half way through. Then turn it once to finish cooking. Do not keep turning the meat from side to side.
Use tongs for turning to avoid piercing your meat that would let juices escape. Watch your meat closely to avoid charring or burning. Your goal is to get an outside that is brown & crusty and an inside that is juicy & tender.
Smoking during broiling occurs when grease hits your hot broiler oven pan and gets too hot. To reduce the smoke often associated with broiling foods indoors in an oven broiler pan, fill the broiler pan with about 1/4" of water. this keeps the fat and juices that drip from drying up and getting too hot. Also be sure to clean your broiler pan after every use.
Fascinating huh?! I had no idea to fill the bottom with water! Broiler attempt #2...I'm coming to getcha! To be continued...
But in the meantime, I did whip up a delicious Tomato Macadamia Nut Salsa to top off my dried out fish with:
1/2 cup halved macadamias
2 cups tomatoes (I used cherry tomatoes cut in half which gave it more of a salad twist. For a more salsa-ee consistency dice the tomatoes)
1 avocado, diced
1 tablespoon of fresh cilantro, chopped
1 tablespoon of fresh parsley, chopped
Olive oil
Mix nuts, tomatoes, avocado, cilantro and parsley together. Drizzle with olive oil.
I ate the delicious salsa off the top and promptly threw away this fish!
Provided by Alyssa
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