broiler

had two delicious small striped bass for dinner last night. I rubbed them down with a mint, lemon, green onion mixture before being broiled for 6 minutes per side. the big discovery is the benefit of broiling whole fish. since the heat is from above, the skin doesn't burn/stick to the pan below it. that means after 6 minutes, you can flip the fish without completely ripping off the skin. genius! i kept the fish about 6" from the flame and that worked well, but that would be the main variable to achieve a perfectly cooked (and presentable) fish.