How long should tilapia filets of normal thickness be broiled?
I have a packet of fresh tilapia filets from the grocer, and I'm planning to broil them with BBQ sauce. How long should they stay under the heat and how far should they be from the heating elements?
My broiler is the "under-the-oven" kind which re-uses the gas flame that pre-heats the main oven.
Edit: Are there any additional preparation steps I should be aware of? I'm a novice when it comes to cooking fish.
Best Answer
Broiling fish is extremely easy, although I would recommend saucing the fish after it is cooked as your BBQ sauce will most likely burn under the heat from the broiler. Your food should be about 8 to 12 inches away form the heat source, but most under oven broilers have a fixed height away from the flame. You need to make sure that your fish is fully scaled before cooking and you should season it with salt and pepper as well. Lay the fish on a pan, making sure that you lay it skin side down and that there is room on each side of each piece. Turn on your flame and slide the fish under the broiler, remove when the fish is flaky, white and lightly browned on top. If you are unsure if it is done, take a fork and twist it in the flesh of the fish and it should flake away fully white, it's done.
Then add your sauce and serve.
Additionally, BBQ sauce will mostly overpower the flavor of your tilapia, you might find that whipping up a butter sauce or a white wine sauce will suit you better. Also, alot of fish does well with just a little salt, pepper, and lemon juice.
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How long do you broil fish for?
Heat broiler. Sprinkle both sides of fish with oil, salt and pepper. Place on a foil-lined baking sheet and broil 5\u20136" from heat, just until fish is opaque and flakes easily with a fork, about 5 minutes per half inch of thickness.How can you tell when tilapia is done?
The best way to tell if your fish is done is by testing it with a fork at an angle, at the thickest point, and twist gently. The fish will flake easily when it's done and it will lose its translucent or raw appearance. A good rule of thumb is to cook the fish to an internal temperature of 140-145 degrees.Do you broil fish on high or low?
Turn on the broiler. Fish needs to cook quickly under high heat, so use the "high" setting unless otherwise instructed.Is it better to bake or broil fish?
Broiling requires constant attention, because it's so easy to overcook your fish. Baking is a more relaxed affair, because of the lower temperatures used.More answers regarding how long should tilapia filets of normal thickness be broiled?
Answer 2
The common rule of thumb I've heard for cooking fish is 10 minutes per inch of thickness.
Answer 3
You really don't want to overcook fish. 130-135 degrees is usually just right. It's easier to test fish than meat without a thermometer, because you can just flake off a piece. In fact, once you can flake off a piece, it's done. Anything else is going to dry it out.
If the fish is drying out before getting browned, your broiler is not hot enough or the fish is not close enough. If the fish is getting too brown, the broiler is too hot or the fish is too close.
I'd prefer to cook in the over at 350 and then finish in the broiler as close as possible for the last minute or so.
Also, a good dose of olive oil, lemon juice, salt and pepper make the fish I cook consistently taste good and not dry out too easily.
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