Ginger-Broiled Fish
Ginger-broiled fish offers a delicate, flavorful dish with a zesty ginger and soy sauce glaze, perfect for quick weeknight dinners or elegant occasions.
Ingredients
Instructions
- Preheat the broiler for 5 minutes.
- Arrange the fish in a single layer in a well-oiled, preheated pan.
- Combine all ingredients except the fish to make the sauce.
- Pour the sauce over the fish.
- Broil the fish about 2 inches from the heat for 10 to 12 minutes, turning once and basting several times.
- Fish is done when it flakes easily with a fork.
Tips & Substitutions
For best results, use fresh fish like salmon or cod, as they hold up well under the broiler. If you want a milder flavor, reduce the horseradish to a 1/4 teaspoon. Marinating the fish for 30 minutes in the sauce can enhance the flavors. For a gluten-free option, substitute tamari for soy sauce. Be sure to watch the fish closely while broiling to prevent overcooking.
Serving Suggestions
Serve the ginger-broiled fish with a side of steamed vegetables or a light salad for a balanced meal. It pairs beautifully with Quick Salmon Mousse for an impressive spread. Consider serving over jasmine rice or with a light miso soup for an Asian-inspired dinner. A glass of dry white wine complements the dish nicely.
Storage & Reheating
Store any leftover fish in an airtight container in the refrigerator for up to 2 days. To reheat, place the fish on a baking sheet and warm it in a preheated oven at 350°F (175°C) for about 10 minutes. This will help retain moisture without drying it out. Avoid microwaving, as it can make the fish rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Ginger-Broiled Fish contains roughly 54 calories, with 4g protein, 4g carbohydrates, and 3g fat. Note that it is relatively high in sodium, at 1599mg per serving (70% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen fish for this recipe?
Yes, you can use frozen fish, but be sure to thaw it completely before broiling. Thawing it in the refrigerator overnight is the best method. This ensures even cooking and helps the fish maintain its texture. Pat the fish dry to remove excess moisture before applying the sauce.
What can I substitute for dry white wine?
If you prefer not to use wine, you can substitute with an equal amount of vegetable broth or a mixture of water and a splash of vinegar for acidity. This will maintain the moisture in the sauce while keeping the flavors bright. Just be mindful that it may slightly alter the taste.
How do I know when the fish is done cooking?
The fish is done when it flakes easily with a fork, typically after about 10 to 12 minutes of broiling. You can also use a meat thermometer; the internal temperature should reach 145°F (63°C). Be careful not to overcook, as this can lead to a dry texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).