Broiled Fish Fillets with Dressing

Here's a super quick and easy way to prepare fish with just two ingredients.  I even do it in my toaster oven (in a 9"x9" glass baking dish), which is great in the summer when it's already hot enough without having to fire up the big oven.

Broiled Fish Fillets with Dressing

Ingredients:

• fish fillets, de-boned and de-skinned, cut into portions (wild Corvina sea bass in the above photo)
• your favorite bottled salad dressing (Newman's Own Light Balsamic Vinaigrette in the above photo)

Directions:

• In a baking dish, pour enough dressing to coat the bottom of the dish.
• Place the fish fillets in a single layer in the dish.
• Pour more dressing over the fish to coat.  If necessary, use a spoon or pastry brush to make sure the fillets are well coated.  You don't need to pour so much dressing as to completely submerge the fish, just enough to coat it will do.
• Cover dish with plastic wrap and refrigerate for 15-30 minutes. 
• Preheat broiler.
• Broil until the fish is cooked through and nicely browned on top.  (Approximately 8-10 minutes for 1 pound of sea bass, halibut or other white fish.  Approximately 10-12 minutes for 1 pound of salmon, tuna or other firmer fish.)
• Serve over a green salad or with rice and veggies.  YUM!

I like to make this with vinaigrette-type dressings, such as Italian, Balsamic Vinaigrette, Ginger Soy, etc., although a friend of mine broils salmon with ranch dressing and swears by it.  I'd be interested in hearing (or reading?) your feedback on what fish/dressing combination you used and what you thought about it.  Tonight's combo in the above photo is wild Corvina sea bass with Newman's Own Light Balsamic Vinaigrette dressing.  Delish!