This is a quick and popular method of cooking fish, fillets, steaks, or small whole fish. It is a dry heat method of cooking in which the heat comes from one source: an overhead gas or electric broiling element in your oven. Broiling is ideal for fatty fish such as mackerel, tuna, salmon, and butter fish.

The fish should be broiled 1 ½ to 4 inches from the element. The prepared fish should be seasoned and then brushed with a little oil. The broiler should be preheated, always remove the broiler pan first. A hot broiler pan will cook the underside of the fish too quickly. Fillets that are under 4/4 an inch do not need to be turned. The same applies for fragile fish. It is also important to slash whole fish on both sides to allow for even cooking.