A good rule of thumb is to cook fish 10 minutes per inch of thickness, measuring at the thickest part.
Oxmoor House JANUARY 2004
Combine first 6 ingredients in a small serving bowl. Cover and chill.
Sprinkle fillets evenly with salt and pepper. Place fillets, skin side up, on a broiler pan coated with cooking spray. Broil 4 minutes; turn fillets, and broil 6 minutes or until fish flakes easily when tested with a fork. Serve fillets with sauce and, if desired, lemon wedges.
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