Apparently you're supposed to 'broil' fish. I know you can bake it, fry it, grill it or poach it, but what does it mean to 'broil' it? I have googled it, but I can't find a simple straight answer.
its how I do my Yellow Haddock once a week A broiler pan is a pan specially designed to use in the oven for broiling. It comes in two pieces, a slotted upper pan and a deeper, solid lower pan called a drip pan. Broiling allows food, such as meats, to be cooked at extremely high temperatures with a direct heat typically coming from above rather than below. The broil setting on an electric oven allows the heat to come from the heating element at the top of the oven while turning off the bottom heating element. Gas ovens often have a separate lower drawer for broiling that allows food to be inserted below the pilot flame. Broiling is a popular way to prepare meats, poultry, seafood, and vegetables. Unlike frying, the food is prepared without oil and is thus considered a healthier way to cook. The design of a broiler pan allows the natural fat and grease from meats to drip off through the slots of the upper pan into the lower pan. Cuts of meat, poultry or seafood should be thin and if lean, should be marinated or glazed to retain moisture since the broiling is a quick, but direct source of intense heat and can dry meat.
I don't have a broiling pan, and my oven doesn't feature any of the arrangements mentioned, so I guess its not an option for me. Still, I've always managed fine with grilling, poaching or baking fish, and even frying it (although I rarely do the latter).
Although the word is of European origin it was, during the last century and until recent years, used mainly in America in connection to cooking - and mainly for grilling. It was also a term used in this country for overdoing the sunbathing. Our nearest term for it used to be char-grill. It's a method of applying a lot of heat directly from overhead or, in the case of barbecues, from below but the food not actually being put against the source of the heat. Putting the food directly on the heating surface is griddling. So, broiling is simply applying a lot of heat such as using a very hot grill. Woo's equipment is simply a way of doing it with a lot less mess.
