MY BROILED FISH

This has Asian twist and a very easy fish dish to make.

Ingredients:

1 to 1-1/2 lbs of fish fillet (I have been using a Peruvian fish using half of the fish of a whole side - you can use salmon as well)

Mix in a separate bowl:

1/3 to 1/2 of sweet pepper sliced

1/3 of an average sizes onion, sliced

1 small shallot minced

4 TB organic ketchup

1TB sugar

2 tsp Worcestershire suce

1/2 tsp salt

1 tsp pepper

1/3 c grape seed or canola oil

2 TB soy sauce

1 inch peeled ginger sliced thinly

Salt and pepper the fish fillet.

Line a broiling pan with aluminum foil.

Spread some oil on the back of the fish and lay on the pan.  Season the fish with a little salt and pepper to taste (about 1 tsp salt total).

Spread the mixture all over the fish trying to cover it around with the mjsxyure.

Broil in Lo or medi flame for 10 minutes. Remive promptly and serve.

Lately, this has been my favorite fish dish to make at home.  Serve with a little rice and vegetable in the side.

BROILED BRANZINO

Branzino or branzini - this is a Mediterranean fish that has good flavor, nice fish texture like a trout, and great for grilling or broiling.

Best to cut the back of the fish from the top of the head all the way down to the tail sliding your fish along the skeleton of the fish.  Open the fish like a book.  You can now remove the fish entrails and cut off the gills.

 Next, you slide the knife flat omg the main skeleton removing it from the flesh from the head to the tail on the other side of the fish bone to remove the entire fish skeleton.  Cut it off from the head and the tail to discard the fish skeleton.