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Broiled Fish Fillets With Mustard Butter



Broiling fish fillets is a quick, easy, and delicious way to prepare fish, especially when it is dressed with a mustard-butter sauce. Haddock and halibut are excellent in this recipe, but you can use salmon, cod, or just about any type of fish, as long as you alter the cooking time regarding thickness.


  • 2 pounds fish fillets, such as haddock, cod, or pollock, thawed if frozen
  • 3 cups water
  • 3/4 cup plus 3 tablespoons lemon juice, divided
  • 6 tablespoons (3 ounces) unsalted butter
  • 1 1/2 tablespoons Dijon mustard, or similar gourmet mustard
  • 3/4 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/8 teaspoon black pepper
  • Fresh parsley, for garnish, chopped


  1. Gather the ingredients.
  2. Cut the fillets into serving-size portions, about 6 ounces each.
  3. Place the fillets in a single layer in a shallow baking dish, about 12 by 8 by 2-inches. Combine the water and 3/4 cup of the lemon juice and pour it over the fish. Cover the dish and let the fish marinate in the refrigerator for 15 minutes.
  4. In a saucepan, combine the butter, the 3 tablespoons of lemon juice, the Dijon mustard, salt, paprika, and pepper. Heat until the butter is melted. Set aside.
  5. Heat the broiler and grease a broiler pan generously.
  6. Arrange the fish fillets on the broiler pan. Brush them liberally with the mustard and butter mixture.
  7. Broil the fish fillets about 4 inches from the heat source for 5 to 6 minutes if 1-inch thick; longer if thicker. Flip them carefully so they don't fall apart. Again brush generously with the mustard sauce and broil 4 to 6 minutes longer, or until the fish flakes easily when tested with a fork.
  8. Arrange the fish fillets on a serving plate and sprinkle them with the parsley. Gently reheat the remaining mustard-butter sauce and spoon it over the fish. 
  9. Serve hot and enjoy.