Martha Stewart Broiled Fish with Summer Salad

Martha Stewart broiled fish with summer salad is a quick dinner made with flounder fillets, garlic, tomatoes and raw corn, ready in 15 minutes. It's an easy summer dinner for busy weeknights, lazy weekends or a light 15 minute supper, and it's a simple recipe that skips the oven entirely.

Mince the garlic by hand instead of pressing it, because that way it spreads evenly over the fillets. A press makes it so fine that it clumps on the fish and burns under the broiler.

Martha keeps the corn raw, so the salad gets a sweet, starchy crunch that cooked kernels lose. She also splits the garlic between the fish and the dressing, which means both halves of the plate taste of it.

Martha Stewart Broiled Fish with Summer Salad

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

5

minutes

Calories

320

kcal

Thin fillets cook under the broiler until opaque while a raw corn, tomato and cucumber salad stays crisp and juicy. Everything lands on the plate in about 15 minutes with almost no cleanup.

Ingredients

• 3 tablespoons olive oil, divided
  

• 4 lemon sole or flounder fillets (1 ¾ pounds total)
  

• Salt and pepper
  

• 3 cloves garlic, minced, divided
  

• 5 medium tomatoes, cut into wedges
  

• 1 English cucumber, cut into half-moons
  

• 1 1/2 cups corn kernels (from 2 ears)
  

• 2 tablespoons lemon juice
  

Directions

• Heat the broiler: Heat the broiler and drizzle 1 tablespoon olive oil on a rimmed baking sheet. That oiled pan keeps the fillets from sticking.
• Season the fish: Arrange the 4 flounder fillets on the sheet and flip them once to coat in the oil. Then sprinkle half of the minced garlic over them and season with salt and pepper.
• Broil the fillets: Broil the fish for about 5 minutes. It's done when it turns opaque all the way through.
• Toss the salad: While the fish cooks, toss 5 tomato wedges, 1 sliced cucumber, 1 1/2 cups corn kernels and 2 tablespoons lemon juice in a bowl. Add the remaining oil and garlic, then season with salt and pepper, since a raw salad needs it to taste lively.
• Serve together: Plate the hot fillets next to a generous scoop of salad. Serve right away, while the fish is still warm and the vegetables are still crisp.

Tools for this recipe

• Nordic Ware half sheet pan, Victorinox Fibrox 8-inch chef's knife, Pyrex 3-piece glass mixing bowl set, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

What kind of fish works best for broiling this fast?

Thin, mild fillets like flounder, lemon sole or tilapia are the best choice, since they cook through in about 5 minutes. Skip thick cuts like halibut or grouper, because the outside would scorch before the middle cooks.

Can I make this salad in winter?

Yes, swap the big tomatoes for a pint of halved cherry tomatoes, which stay sweet and juicy all year. Use 1 1/2 cups thawed frozen corn in place of fresh, and drain it well so the salad doesn't turn watery.

How long do the leftovers keep?

Leftover fish keeps in an airtight container in the fridge for up to 2 days, while the salad lasts up to 4 days. Thin fillets dry out when reheated, so I'd flake them into fish cakes or tacos instead.

Can I prep anything ahead?

Cut the tomatoes, cucumber and corn and mince the garlic before you turn on the broiler. Since the fish cooks so fast, the only thing left to do is toss the salad with the lemon juice while it broils.

What's the most common mistake with broiled fish?

Overcooking is the big one, because thin fillets go from opaque to dry in a minute or two. Watch them from about 4 minutes and pull the pan as soon as they turn opaque throughout.