Broiled Fish Steak

Instructions

1. 1

   Salt and pepper -- to taste 2 teaspoons margarine or butter -- melted You may need to move the oven rack so it is 5 to 6 inches below the broiler. Set the oven control to broil. Sprinkle both sides of the fish steak with salt and pepper. Brush both sides with half of the margarine. Place fish steak on the rack in the broiler pan. Broil with top of fish steak about 4 inches from heat 5 minutes. Brush with margarine. Carefully turn fish over with a turner. If fish sticks to the rack, loosen it gently with a turner or fork. Brush other side with margarine. Broil 4 to 6 minutes longer or until the fish flakes easily with a fork. ____________________ Please note, if you should change this recipe it will no longer be an approved Betty Crocker® Recipe. You may notice that the nutritional information calculated by MasterCook is different from the nutritional information listed in the Betty Crocker® cookbooks. Because MasterCook and Betty Crocker® use different nutritional analysis programs and different nutrient databases, variations in results are expected. "© General Mills, Inc. 1998." "0:10" Protein; trace Carbohydrate; 66mg Cholesterol; 148mg Sodium Fat; 0 Other Carbohydrates Broiled Fish Fillets: Substitute 1/4 to 1/3 pound fish fillets for the fish steak. Sprinkle with salt and pepper and brush with margarine as directed for fish steaks. Broil with tops about 4 inches from heat 5 to 6 minutes or until fish flakes easily with a fork. Turning the fillets is not necessary. Fish is easy to fix and so good for you. Fish is available whole, drawn and pan-dressed, but you'll find it most often in steaks or fillets. You can purchase fish fresh or frozen. When you select fresh fish, the scales should be bright with a sheen, the flesh should be firm and elastic and there should be no odor. Frozen fish should be tightly wrapped and frozen solid; there should be no discoloration and no odor. Cuts of Fish Fish steaks are the cross section of a large pan-dressed fish. Steaks are 1/2 to 3/4 inch thick. Allow 1/4 to 1/3 pound per serving. Fish fillets are the sides of the fish, cut lengthwise from the fish. They can be purchased with or without skin. Fillets usually are boneless; however, small bones, called pins, may be present. Allow 1/4 to 1/3 pound per serving.