Broiled Fish

A bare-bones camp method that assumes a wire grill over coals rather than an oven broiler. The technique still works; the timing needs interpretation.

• What "broiler" means hereIf this comes from an outdoor book, "broiler" would be a hinged wire fish grill or a grate set over a wood or charcoal fire rather than the top element of a kitchen oven; the wording alone does not settle it. Indoors, the same result comes from a preheated broiler pan set about 4 inches from the element, or a ridged grill pan.
• Fire readinessCook over coals that have burned down to a steady glow with no flame. Flames will scorch the skin before the flesh sets.
• The hinge: grease the grill, not just the fishFish sticks and tears the moment it is turned. Heat the grate first, then oil it, and oil the fish as well. Turn once only, with a wide spatula supporting the whole fillet or a hinged basket.
• TimingThe 10 to 20 minute range covers everything from a split trout to a thick salmon steak. The usual rule of thumb is about 10 minutes per inch of thickness in total; the flesh should just lose its translucence at the thickest point. Cooks often pull salmon and tuna nearer 125-130F and lean white fish nearer 140F, though 145F is the temperature generally recommended for safety. Twenty minutes will dry out anything under an inch.
• "Cut into slices"Most likely crosswise steaks through the bone, an inch or so thick, the usual treatment for a large round fish, though the recipe does not specify. Split fish are generally cooked skin side down first, then finished flesh side up.
• Drying the fishThe instruction to dry thoroughly is not filler. Surface water steams instead of browning and makes sticking worse; pat both sides with a cloth or paper.
• YieldAllow about 6-8 oz of dressed fish or one small whole pan fish per person.