Grilled Fish

In Canada, we all need to cook fish more often, especially oily wild fish, like sockeye, cohoe, or spring salmon.  I often stop for a fresh filet or steak at Stongs, Choices, or Seven Seas.   Broiled fish, a green salad, some vegetables.   Cut up fruit for dessert.  

The texture of salmon changes when you freeze it, so fresh is best.   I find steelhead trout freezes well without losing texture. 

This is the basic grilled fish recipe.   You can add other flavorings that appeal to you.

Ingredients:
1 or more salmon or other fish filets or steaks, with skin.
Olive oil
Sea salt
Freshly ground pepper
Lemon

Instructions:
Preheat the broiler.  Place the rack 5 inches from the element.
Line a baking sheet or pie plate with foil.  Sprinkle with olive oil.
Add the fish pieces to the pan.   Sprinkle with olive oil.
Season with salt and pepper and a squeeze of lemon.
Broil 3 to 4 minutes each side.  
Test the fish at the thickest part using a fork to pull apart the flakes - the fish should just flake apart but be juicy and moist, not dry, and should be slightly underdone (darker pink or more transluscent) in the middle.  The fish will cook the rest of the way after it is removed from the oven.   After a little practice, you will be able to judge the time based on thickness of fish, temperature of fish (room temperature or frig temperature), appearance of the flesh. 

Variations:
1. Dredge the fish in egg, crumbs, and parmesan cheese.