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Caramelized broiled fish

Servings:
Makes 4 servings
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Ingredients

  • 1/2 cup brown sugar
  • 3 tablespoon neutral oil, like grapeseed or corn

Preparation

Baking Directions:

Heat the broiler until quite hot.

Move the rack as close to the heat source as possible (3 or 4 inches is good and 2 inches is not too close).

Put a sturdy pan on the rack and heat it for about 5 minutes.

Meanwhile, put the brown sugar on a plate and season with a little salt and plenty of black pepper.

Dredge the fish in the sugar mixture.

When the pan is hot, remove it from the heat and pour in the oil, then put the fillets in the oil.

(If your pan won't hold all the fish comfortably, work in batches, transferring the first fillets to warmed plates or a heated platter before proceeding.)

Time under the broiler will be 90 seconds to 2 minutes for very thin fillets, up to 10 minutes for thicker fillets.

Do not turn, but broil carefully; the fish will brown quickly.

The fish is ready when it becomes opaque and the tip of a knife flakes the thickest part easily.

To serve, carefully remove the fillets with a spatula, drizzle with fish sauce, and pour the pan juices over all.

Garnish with mint and chile if you like.

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