relatively thin whole fish, fillets, and steaks.
For successful results, the thickness of the
fish and the distance from the heat must be
balanced so that the fish can be cooked
through at the center without the outer
portions becoming badly overcooked and dry.
The fish must either be firm enough to hold
together when turned with a spatula — tuna,
swordfish, and halibut do well — or be
supported in a closed wire rack that can be
turned without disturbing the fish. Thin fillets
of sole and other flatfish are sometimes put on
a preheated buttered plate or aromatic cedar
board and broiled without turning.
Mush-Prone Fish and Shellfish
Japanese studies have found that the
following fish and shellfish have especially
active protein-digesting enzymes in their
muscle, and tend to become mushy when
cooked slowly or held at temperatures
around 130–140ºF/55–60ºC.