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Broiling, a dry-heat cooking method, is best suited for fat fish since they will not tend to dry out as much. However, all fish, fat or lean, may be marinated or coated with a small amount of oil to reduce this drying process. Whole fish, up to five pounds, may be broiled with some success. Their bones will help keep them moist and their skin will protect them from the intense heat. Small slices, however, are better for broiling. When broiling fillets with the skin on, the cut side should be cooked first and presented upwards on the plate. Leaving the skin on the fillet will help hold them together. Thin fillets may be broiled or cooked only on the cut side. Thick fillets require turning when being cooked or broiled. *NOTE: Special fish racks may be used for barbecuing. These help prevent the whole fish from breaking up. Fish may be dredged with flour and dipped in melted butter then broiled. This forms a protective crust which will help to maintain the moisture. The fish may also be coated with fat and cornmeal or breadcrumbs to provide protection against excessive drying. *NOTE: Broiling of fish can be one of the healthier methods of preparation. Care should be taken to use as little fat as possible, yet not produce a dry product.
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