Herb-Coated Broiled Fish

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Herb-Coated Broiled Fish

Easy Summer Recipes ♥ KitchenParade.com, a collection of easy-to-remember and memorable recipes especially for summer. Less cookin'. More livin'. It's the summer's motto!

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  • Herb-Coated Broiled Fish Made the List!
  • Best Recipes of 2011


Sticker shock set in this week, not for $4 gas but $4 herbs.

But the plants were beautiful, grown in Missouri even if sold at Lowe’s. And I had a firm talk with myself, wondering why I objected to paying $4 for a plant that would flourish all summer long, gracing one dish after another with the bits of fresh herbs I love so much and saving $4 a week (at least) for about five months, about $80.

So this year, I planted six herbs, basil, dill, rosemary, tarragon, lavender and mint. I put in just one parsley plant – frankly, I use so much parsley and cilantro, there’s no planning enough: the grocery store it is.

So let’s see. Spend $24 and get $80 in return. If only ALL our investments were so profitable!

RESOURCE Every year, I post the same challenge, Never Buy Fresh Herbs Again. It’s my tips and tricks for keeping a few herbs throughout the summer! ROI guaranteed!


Time to table: 20 minutes

Serves 4, easily adjusted to serve 1 or 2 or many

  • 1 pound mild fish such as sole, halibut, etc., cut into four servings
  • About 1 ounce fresh herbs (a mix of cilantro, parsley, dill, tarragon and others, enough to yield about a half cup)
  • 2 cloves garlic
  • Zest and juice of a lemon

Set the broiler on high. Line a rimmed baking sheet with foil.

Rinse the fish in running water, pat dry with paper towels.

With a mini food processor or quick knife skills, process the herbs and garlic until the herbs are chopped small. Add the zest and juice and process until smooth.

With your hands, coat all sides of the fish pieces with the herb mix and place on the baking sheet, leaving room between.

Place about 4 inches under the broiler and let cook for 10 to 12 minutes.

RESOURCES A mini food processor is super handy! It earns its keep two or three times a week, even if it can’t/couldn’t replace a regular-size food processor/Cuisinart.

Seasonal Cooking: This Same Week, Across the Years

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St. Louis Post-Dispatch

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