tips on broiling fish

[JLJ]

Hi
I would like to make a recipe from the most recent issue of CL (French West Indian Grilled Snapper with Caper Sauce). However, I do not have a grill. I was planning on preparing the fish according to the recipe but broiling instead of grilling.

Is there anything I should know about broiling Snapper? I haven't cooked that much fish, so I am not even sure how long it should be in the broiler. Any suggestions you might have would be greatly appreciated.

JLJ

[browneye]

Snapper is usually cut in thin filets, so the only risk would be over-cooking under the broiler. I would think 5 minutes would be enough time.
You could also simply pan-sear the fish in a nonstick pan coated with cooking spray. It would probably be easier. Over med-high heat, just sear one side for maybe 2-3 minutes, then flip and do the other side until done. Or, sear one side, flip and immediately pop into a hot (425-450º) oven for a few minutes until done. I love fish cooked this way. It is seared on the outside while staying moist and flavorful on the inside.
Hope that helps!

[emilycat]

I'll ditto browneye's advice; I wanted to add couple things, though -- you can broil it in the oven at about 425, say, but check it frequently to make sure you don't dry it out. That's actually how I deal with all my fish, whether I'm poaching, broiling, baking or searing -- checking it frequently with a fork to see if it's moist and flaky. I don't like dry fish at all, so I check mine frequently to make sure I don't overdo it.