Broiled Fish Steaks

Adapted from Julia Child's "The Way to Cook." Suggested fish are swordfish, tuna, mahi-mahi, bluefish or salmon. I enjoy Julia's very personal style of writing recipes. This fish is excellent served as it is, with its own cooking juices, garnished with lemon and parsley. Or you may serve it with Lemon Butter Sauce (recipe tomorrow).

1 lb. fish steaks or fillets, 3/4 inch thick
Pinch of kosher salt
Olive oil or peanut oil
1/2 cup dry white French vermouth
1 1/2 tablespoons soft unsalted butter, optional

Cut off any surrounding skin, which is tough an inedible. I also cut out any brownish flesh, which, while edible, is both ugly and, I think, unduly oily, particularly with swordfish. Either leave the steaks whole for serving on a platter at the table, or cut them into serving portions (3-4 oz.) Keep the fish iced until just before cooking, then dry it in paper towels.

Fifteen minutes or so before you plan to serve, preheat the broiler to high, and set the oven rack so the surface of the fish will be 2 inches from the heat element. Season both sides of the fish lightly with the salt and rub with oil. Arrange in a lightly oiled baking dish about 1 1/2 inches deep and just roomy enough to hold the fish easily in one layer. Pour 1/8 inch of the vermouth around the fish.

Broil for a minute or two, then rapidly spread the optional butter over the surface and continue broiling about 5 minutes more. The fish is done when lightly springy to the touch --- cut into it and check if you are not sure. It should be cooked through and still juicy. This makes 4 (4-oz.) servings, but you can easily adjust the amount of fish to the size of your party.