Category: College Cookbook

March 20, 2017 Victoria Petersen

Spice up your life with this homemade hot sauce recipe. Made to be flavorful, but also pack heat, this hot sauce is easy and simple to make.


1 jalapeno pepper

4 serrano peppers

1 tablespoon of salt

1 cup of vinegar


1. In a sealable container, add diced peppers, salt and vinegar.

2. Seal the container and put in a cool dry play for four days to age.

3. After four days, remove ingredients and place in a blender or food processor and mix until all ingredients are incorporated.

4. Place back in container or in a new container to store.

March 5, 2017 Victoria Petersen

As the oldest libation in the world, mead is a sweet and delicious form of alcohol that’s fairly easy to make yourself.

Also known as honey wine, mead is simply fermented honey, water and yeast. Add flavors to your mead like oranges, vanilla, cinnamon or anything your heart desires. Once fruit has been added to the mead, it is known as a melomel.

All of the equipment needed for this can be found in town at Arctic Brewing Supply, or online.

This recipe fills about two growlers. If you don’t have a growler, you can get one at the brewing supply, from any brewery in town or from Fred Meyer.

You will need two rubber stoppers and two plastic airlocks to go on your growler. These are cheap and can be bought at Arctic Brewing Supply. You’ll also need a thermometer, funnel, brewing sanitizer and a stock pot.


1/2 a gallon non-chlorinated water

2-3 pounds of honey — Arctic Brewing Supply has a few different kinds of honey on tap

Berries or fruit of any kind, fresh or frozen, about a cup

One orange

A handful of raisins

One package of champagne yeast (found at Arctic Brewing Supply)


1. Follow the instructions on the brewing sanitizer (I used one step) and use it to disinfect everything that you will be using, including your funnel, pot, jugs, airlocks, rubber stoppers and stir spoon. This makes sure that bacteria won’t contaminate your mead while it’s fermenting.

2. In your pot, heat the water until it gets warm but is not boiling. Once the water is warm, add the honey and stir it in until it dissolves. Take off heat.

3. Take your flavorings and put them into your growlers.

4. Carefully pour the honey water mixture into the growlers using a funnel. You’ll want to leave at least five inches of head space.

5. Once the mixture is in the growler, cap it and shake it up for several minutes.

6. Now you have what is called “must.” This is the mead mixture before the yeast is added. Once your must is shaken and ready, you’ll want to make sure the temperature of it is under 90 degrees. Anything over this will kill the yeast.

7. Once the must is at an appropriate temperature, you can add the yeast. Distribute the packet evenly between the two growlers and shake them for several minutes to combine the yeast.

8. Put a little bit of water into the airlock and stick into the rubber stopper. Then stick the rubber stopper into the mouth of the growler until sealed. The airlock allows gasses from fermentation to escape.

9. You’ll want to keep your growlers in a dark place with a consistent temperature. A closet would work well. Within the first 12-24 hours you will start to see the yeast do its job and the mead will be bubbly.

10. After about six weeks of fermenting the mead is ready to be bottled or aged. Mead, like wine, can be aged. If you’re ready to drink your mead, it’s wise to bottle a little bit of it and store for a longer period of time to see how aging affects it.

February 27, 2017 Victoria Petersen
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Photo credit: Victoria Petersen

I’ve been challenging myself to make things I’d only ever thought I’d buy. I couldn’t have imagined myself ever making cheese, but I decided to go for it. After a quick trip to Arctic Brewing Supply for some rennet and citric acid, I was ready to for this culinary adventure. The rennet and citric acid cost me around $12, but it comes with enough to make about 60 batches.

This recipe was easier than I thought and anyone with the right kitchen utensils can make this, even in a dorm room. You’ll need a slotted spoon, a large pot, cheesecloth, a colander, a microwave safe bowl and a thermometer.


1 gallon whole milk

1 and 1/2 teaspoon citric acid

1/4 teaspoon rennet

1 and 1/4 cups of water

1 teaspoon salt


1. Pour whole milk into large pot and heat on medium heat until it reaches 85 degrees, stir regularly.

2. In a small bowl, dissolve citric acid in a cup of water, and pour into the 85-degree milk.

3. Once the milk reaches 100 degrees, dissolve rennet in a 1/4 cup of water and stir into milk. Stir continuously. At this point, curds will begin to form.

4. Continue heating the milk until it reaches 105 degrees. Once it reaches this temperature. Remove from the heat, cover the pot and let it rest undisturbed for 10 minutes.

5. Once curds have formed completely, use a slotted spoon to transfer all the curds into a cheesecloth lined colander. Let the curds drain in the colander. Squeeze out as much of the liquid whey into the colander.

6. Transfer the curds to the microwave and cook for 75 seconds. Use a metal spoon to stir the curds until they are able to be kneaded by hand.

7. Knead the curds until the cheese reaches a consistency you like. Dunk the cheese into ice water to hold shape. The cheese will last for about four days in the refrigerator.

February 20, 2017 Victoria Petersen
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Photo credit: Victoria Petersen

Maria Camila, Daniela and Ana De La Torre celebrate their Colombian heritage through food.

Maria Camila, a management and finance student at UAA, Daniela, a management and marketing student at UAA, both went through UAA’s culinary program where their interest in the food of their homeland grew.

Born and raised in Colombia, the De La Torre sisters moved to Alaska nearly seven years ago when their father’s job placed their family in Anchorage.

For a tasty and easy snack, Maria Camila walks us through the making of pan de yuca (yuca bread).

Traditionally yuca flour is used to make this dish, but tapioca starch works just as well. Locally tapioca starch can be at Red Apple Market in Mountain View.

If you can’t find queso fresco, the De La Torre’s recommended mozzarella as a good substitute.

This bread can be eaten as a snack or an appetizer. Enjoy on its own or serve with honey: a De La Torre recommendation.


1 cup yuca flour/tapioca starch

1 and 1/2 teaspoons baking powder

2 large eggs

10 ounces queso fresco, crumbled

1 and a half cups of milk


1. Preheat the oven to 450 degrees.

2. In a stand-up mixer or immersion blender mix together the wet ingredients (eggs, milk and cheese).

3. In a separate bowl, mix together starch or flour and baking powder.

4. Slowly incorporate the flour or starch mixture into the wet ingredients, blending or mixing at the same time.

5. Mix until the batter is liquid and pour into muffin tins, filling each about halfway.

6. Bake in the oven for about 15 minutes or until golden brown.

February 13, 2017 Victoria Petersen

Sourdough has become a part of the unique food culture here in Alaska. Easy to make and monitor, sourdough starters can be shared with friends and be used to make a variety of foods; from sourdough bread to sourdough pancakes. Add fresh picked blueberries to those pancakes to make it extra Alaskan.

Sourdough starter is easy and simple enough to make in a dorm room. With the help of the miracle of fermentation, sourdough starters only require two ingredients.

Sourdough starters are used to cultivate wild yeast found in flour. Before commercialized active dry yeast was invented for baking, wild yeast was the way of making bread.


4 ounces (3/4 cup plus 2 tablespoons) of all-purpose flour

4 ounces (1/2 cup) of water


1. In a large bowl or container, bigger than 2 quarts and not metal, add flour and water. Stir until sticky dough forms.

2. Once the dough is formed, cover the container with plastic wrap or a lid and store in consistent room temperature. Let it sit for 24 hours.

3. Each day for five days, feed the starter by adding 4 ounces of both fresh flour and water. Do not feed unless bubbles are present in the sourdough starter. Depending on the conditions of your kitchen, this could take less than or more than 24 hours. As the starter grows it will become more frothy and sour in smell. Bubbles in the starter are signs of yeast activity and indicate that the starter needs to be “fed” still. This process usually takes about five days.

4. You know your starter is ready to use when it has doubled in size and is very bubbly. When you stir it the starter, it should feel loose and easy to stir. The smell should be sour and pungent. Your starter is ripe.

5. To maintain your starter, you will need to remove (use) half of the starter in the bowl and then feed with more flour and water. If you don’t plan to use the starter too often, it can be stored in the fridge with a plastic wrap covering and trimmed of half and fed only once a week, instead of every day.

January 22, 2017 Victoria Petersen

Now that beer week is officially over and done with, try something new with your excess brews.

Beer Cheese

A go-to comfort food, this beer cheese is best served hot and is perfect for pretzel dipping.


2 tablespoons butter

3 tablespoons flour

3/4 cup milk

1/2 cup beer (a lager or an ale)

1 teaspoon dijon mustard

1/4 teaspoon garlic powder

1/4 teaspoon salt

1/8 teaspoon cayenne pepper

3 cups shredded extra sharp cheddar cheese


1. Heat a sauce pan on medium heat and melt the butter. Whisk in the flour until combined.

2. Remove the pan from the heat and whisk in 2 tablespoons of the milk until smooth, then whisk in the rest of the milk in small increments.

3. Stir in the beer, dijon mustard, garlic powder, salt and cayenne pepper. Return the pan to the heat and stir until thick and bubbling.

4. Add cheese in small amounts, whisking and combining it completely before adding more. Serve hot.

Beer Brownies

Add a brew-worthy twist to a favorite chocolate treat. Dark beers and porters will work best for this fudgy dessert.


1 box of fudge brownie mix

2 large eggs

1/2 cup vegetable oil

1/4 cup beer

1/3 cup dark chocolate chips


1. Preheat the oven to 325 degrees and spray an 8 by 8 baking pan with cooking spray.

2. In a large bowl, combine the brownie mix, vegetable oil and eggs, then beat together until evenly combined.

3. Once batter is mixed thoroughly, stir in chocolate chips.

4. Pour the batter into the baking pan and bake for 50 minutes, or until a toothpick inserted in center comes out clean. Let the brownies cool before enjoying.

Beer BBQ Sauce

Use this sweet and tangy BBQ sauce on grilled chicken, sloppy joes or even pizza. The recipe yields approximately 2 and 3/4 cups.


1 cup ketchup

1 1/4 cup beer

1/4 cup brown sugar

1/4 cup apple cider vinegar

1/4 cup onion, chopped

1/8 cup honey

1 tablespoon + 1/4 teaspoon worcestershire sauce


1. In a saucepan, on low to medium heat, stir together all the ingredients for a half an hour.

2. Once the ingredients are stirred together, let the sauce cool for about 3 minutes.

3. Once cool, transfer the sauce to a blender and blend until the desired consistency is reached.

4. Pour the sauce into a bottle that can be stored in the refrigerator.

December 11, 2016 Victoria Petersen

The holidays don’t have to put a dent in your wallet. Try these easy and inexpensive gifts that will wow and impress any gift recipient you encounter. These gifts will be tasty, useful and show you care. Homemade infused vodka Gift this to your favorite party animal or your local cocktail lover. They can use…

December 5, 2016 Victoria Petersen

Make use of your frozen summer berry bounty with some delicious warm baked blueberry pie bars.

November 21, 2016 Victoria Petersen

If you’ve been asked to help out with Thanksgiving or you’re hosting your own, these recipes will help round out the menu.

Slow Cooker Cranberry BBQ Meatballs


50-60 frozen meatballs

One 14 oz can whole cranberry sauce

One 12 oz jar cocktail sauce

3/4 cup brown sugar

1 cup water

1 cup barbecue sauce

Finely chopped green onions for garnish


1. Use cooking spray to spray the bottom a slow cooker. Pour in all the meatballs.

2. In a bowl, mix the cranberry sauce, cocktail sauce, brown sugar, water and BBQ sauce. Once the sauce is mixed well, pour over the meatballs.

3. Cook the meatballs on low for 5 hours. and then on high for 2 hours. Serve warm and garnish with green onions.

Cream Corn


20-30 ounces of frozen corn

8 ounces cream cheese

1/2 cup butter

1/2 cup whole milk

1 teaspoon salt

1/2 teaspoon of pepper


1. In a slow cooker, add all the ingredients and cook on high for 2 to 4 hours. Stir all the ingredients after the first hour.

Pumpkin Spice White Russian


4 tablespoons coffee flavored liqueur

3 tablespoons pumpkin spice liquid coffee creamer

1 1/2 tablespoons vanilla vodka

2 to 3 teaspoons canned pumpkin puree

Sprinkling of pumpkin pie spice


1. In a drink mixer, add all the ingredients and shake until thoroughly combined.

2. Pour into a cocktail glass and garnish with a sprinkle of pumpkin spice.

November 13, 2016 Victoria Petersen

Swedish Meatballs

The perfect appetizer, Swedish meatballs are an easy to eat and delicious snack.


1 bag of large, frozen meatballs

1 small jar of savory beef gravy

1 container, or 8 ounces of sour cream


1. In the slow cooker, add the entire jar of gravy and the container of sour cream. Mix together until well blended.

2. Add the frozen meatballs to the gravy mixture and fill no more than three-quarters of the slow cooker. Stir the meatballs around until they are all covered in the gravy mixture. Place the cover of the slow cooker back on top, and let the meatballs on their own to cook on low for five hours. Stir about every hour if possible.

Peach Cobbler

This easy to make dessert will become your go-to comfort food.


6 large peaches, peeled and sliced

1 box of white cake mix

1/2 cup of butter


1. Place the peach slices at the bottom of the slow cooker.

2. In a medium bowl, combine the cake mix and butter. You’ll want your butter to be around room temperature, so you can cut the butter with the mix with a pastry blender.

3. Once the mix is crumbly, sprinkle over peaches.

4. Cook on high for 2-3 hours, or on low for about 4 hours. Enjoy with a scoop of vanilla ice cream.

Buffalo Chicken

This recipe will go well in sandwiches, or maybe on top of a homemade pizza.


3 – 5 pounds of chicken breast

One 12 ounce bottle of hot wing sauce

1 packet of ranch dressing mix


1. Place the chicken in the slow cooker and pour the buffalo sauce all over the top. Sprinkle the ranch mix on top.

2. Place the lid on the slow cooker and cook on low for about 5 hours.

3. Once cooked, remove chicken and shred on a cutting board. The chicken should just fall apart.

October 30, 2016 Victoria Petersen

Celebrate man’s best friend with this tasty cake, just for your dog. Covered in peanut butter and baked with carrots and apples, your dog will beg for more.

Prepare this cake for your pooch on special occasions so your doggo can be apart of the celebration.


2 cups wheat flour
1 small can of beef broth
1/2 cup shredded carrots
1/2 cup shredded apple
1/2 cup cinnamon apple sauce
1/2 cup peanut butter
1 egg


1. Turn your oven on to 350 degrees. If they are not already shredded, shred the carrots and apples.

2. Measure the ingredients and place in a bowl. Mix all the ingredients together. and fill a small cake pan with the batter.

3. Once the cake pan is filled, place in the oven for about an hour, or until cooked all the way through.

4. Once the cake is cool, frost the outside with peanut butter and garnish with crumbled dog treat, your pup’s favorite.

October 24, 2016 Victoria Petersen

Costumes, candy and scary stories: Halloween is the perfect excuse to host a party. Set your party apart with this festive and tasty cocktail. Bright green in color, this drink is a sparkling, citrus concoction that your guests will love.


1 package lime gelatin

2 cups boiling water

3 cups chilled pineapple juice

1 two-liter bottle of lemon-lime soda

2 cups chilled vodka


1. In a large punch bowl, pour each of the ingredients together one by one.

2. Once all the ingredients are mixed thoroughly, add some ice and serve at your spooky Halloween party!

October 9, 2016 Victoria Petersen

A Starbucks staple this time of the year, the pumpkin spice latte has created a name for itself. To die-hard’s, fall does not exist, but instead PSL season. Although there’s usually a Starbucks nearby, it’s easier and cheaper to make your own at home. Try this recipe to achieve everyone’s favorite fall drink.


1/4 cup of hot black coffee

1 tablespoon of pumpkin puree

2 to 3 tablespoons of heavy cream, or half and half

1/2 teaspoon of pumpkin pie spice

1/2 teaspoon of vanilla extract

1 tablespoon sugar

Whipped cream (optional)


1. Pour black coffee into a blender. Add in half and half or cream, then the pumpkin puree, pumpkin spice, vanilla and sugar.

2.Blend on high speed until the liquids become somewhat frothy and mixed. Pour into your favorite mug and top with whipped cream and additional pumpkin pie spice for garnish.

July 26, 2016 Young Kim

I love salmon. Growing up in Alaska, it’s practically considered its own food group with how many ways it can be prepared. One of my favorite ways to cook salmon is by grilling it in a teriyaki sauce.

Having been raised in a Korean household, I was never taught recipes in exact amounts and ratios. Memorizing ingredients, eyeballing measurements and taste testing were the ways we did things. I realize though, that living in America, I’m bound to trade recipes with somebody else every once in a while. So, the last time I made my mom’s grilled teriyaki salmon, I tried to keep detailed notes of how it was made.


1 cup sesame oil

1 cup lemon juice

1 cup soy sauce

2 tablespoons brown sugar

4 tablespoons apple sauce

4 ounces of cola

2 tablespoons sesame seeds

8 ounces sliced ginger

2 tablespoons garlic powder

8 salmon steaks — 6 ounces each


1. Mix all the ingredients (besides the salmon steaks) in a small sauce pan over low heat. Bring to a simmer, and simmer until the brown sugar and apple sauce are evenly combined. Set aside 1/2 cup for basting.

2. Place the salmon steaks in a ziplock bag with the remaining marinade. Make sure to squeeze out any excess air, and marinate in the fridge for 2 hours.

3. Drain and discard the used marinade and preheat the grill to 400 F.

4. Individually wrap the salmon in tin foil with open tops and place over the flame. Apply the reserved marinade generously to the salmon steaks using a basting brush.

5. When the salmon becomes opaque and flakey, remove from the tin foil and place on the grill. Apply one more coat of the reserved marinade and grill for another 6 minutes.

July 26, 2016 Victoria Petersen

Smoked salmon in Alaska can be equated to Texas barbecue. Everyone has the best recipe, and is willing to prove it. How you make your brine to what you brush you salmon with before it enters the smoker is all a proponent of your family tree and what’s available to you.

Sometimes you’ll see glazes like teriyaki added, or even honey. In more unique households, grape jelly and whiskey are the secret ingredients to their salmon snack.

I’m not claiming my family’s smoked salmon is the best, but many have said so. Find out for yourself.

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Place the salmon in your smoker. Photo credit: Victoria Petersen


Six fresh salmon fillets

1 quart of Water

1 cup of Brown Sugar

1/2 cup of iodine Salt


1. Clean your fillets and slice into small pieces, about 5 inches across.

2. In a large bowl place each cut salmon piece, skin to skin, with flesh exposed.

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Place the salmon in the large bowl flesh to flesh. Photo credit: Victoria Petersen

3. Mix your brine together in a smaller bowl and pour into the larger bowl. Let sit overnight in refrigerator.

4. Heat your smoker with alder chips.

5. Place the salmon side by side on the smoker rack, and then place in the smoker.

5. Let the salmon smoke for 4 to 6 hours, replenishing the alder chip pan about three times. This is all dependent on weather and temperature. Salmon is done when the salmon is firm and opaque.

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Photo credit: Victoria Petersen

July 26, 2016 Victoria Petersen

Hearing the word homemade followed by something you’ve only ever thought you would buy can be daunting. I’ve made homemade pasta once in my life as part of a ‘culinary boot camp’ my parents put me in one summer as a kid. In the class, we learned knife skills and basic cooking repertoire. Of all the things we did that week, making pasta seemed to be the most time consuming and tedious task of them all.

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The Widgeon II, a World War II vessel turned crabbing boat is now the remote cooking school at the Tutka Bay Lodge. Photo credit: Victoria Petersen

Flash forward a decade later in the Widgeon II, a remote cooking school in Kachemak Bay, I’m assembled with a small team consisting of a fellow writer and a gifted cook. Tasked to work with the ingredients at hand, we are inspired to make pesto and the idea of pasta soon follows. Investigating to see if fettuccine was available, we were greeted without pasta, but with a clunky metal machine that I spent numerous afternoons avoiding as a kid. The ominous crank wasn’t enough to deter my hunger. I turned the crank and helped to feed the pasta through. Shocked at how little time it took to make such a small amount of flour go so far, I was having a revelation. Maybe making pasta isn’t as annoying as I thought? Maybe everything seems to take hours as an 11-year-old? When the water was boiled and the pasta was done I tasted for doneness and it clicked: The kneading, feeding, and cranking was worth it for the delicate, melt-in-your-mouth, almost buttery consistency of the pasta. It creates a taste you can’t buy from a store.

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Homemade pasta tossed in pesto with salmon and fresh greens in the Widgeon II. Photo credit: Victoria Petersen

Time: 1 hour

Yield: 6 – 8 servings


2 ½ cups of all-purpose flour

½ tablespoon of kosher salt

6 egg yolks

1 egg

1 tablespoon olive oil


1. In a large mixing bowl, incorporate 2 cups of flour and salt. Create a well in the center of the flour.

2. Place the olive oil, egg yolks and the egg into the well and with two fingers whisk the eggs into the flour until a tacky dough is formed.

3. Knead the dough for about 7 to 10 minutes. Set aside and cover with plastic. Allow to rest for a minimum of 20 minutes.

4. While dough is resting, set up pasta roller and cutter per manufacturer’s instructions.

5. After the dough has rested, cut into even thirds. Set two pieces of dough aside, keeping them covered, and work with the first third by flattening the leading edge until it is about ½ inch in thickness.

6. Feed the flattened dough through the pasta roller on the widest setting. Once the dough has been fed through, take the stretched dough and fold into thirds. Dust the pasta dough with flour if tacky.

7. Repeat step 6 ten times, folding the pasta into thirds each time, creating layers.

8. Once the layers are created, proceed to thinning and stretching the pasta dough. Reducing the width of the rollers each pass through until you have reduced the width 8 times. Dust the dough with flour as needed.

9. Add the pasta cutter attachment to the pasta making machine per manufacturer’s instructions. With the widest pasta cutter setting or the fettuccine setting, feed the pasta sheet through the cutter. Once pasta has been cut, dust liberally with flour and form the pasta into a small nest, set aside and cover with plastic.

10. Follow steps 5 – 9 with the other two pasta dough thirds.

Directions to cook pasta:

1. Fill a large deep pot with 2 quarts of water and bring to a boil.

2. Once the water has been brought to a boil, toss in 3 to 4 tablespoons of salt.

3. Shake the remaining flour off the pasta before placing the pasta into the boiling water. Sir the pasta until the water has returned to a boil, and allow to cook until desired doneness, approximately 2 to 4 minutes.

4. Once pasta has reached desired doneness, reserve a cup of the cooking water for creating a sauce. Drain the remaining water and serve.

July 26, 2016 Victoria Petersen

A basic mixture of tomato juice and vodka, bloody marys are known for being a fantastic hangover cure. The vegetable base calms the stomach, while the salt replenishes electrolytes and the residual alcohol numbs the pains of last nights mistakes.

Popular additions to the bloody mary include Worcestershire sauce, Tabasco sauce, horseradish, celery, olives, salt, pepper, cayenne pepper and lemon juice.

Create this cocktail using Alaska Distillery’s smoked salmon flavored vodka. This will give your bloody mary Alaskan heartiness and a unique flavor.

Photo credit: Casey Peterson


2 ounces tomato juice

1 teaspoon lime juice

1 teaspoon horseradish

1 teaspoon Worcestershire sauce

4 drops of Tabasco sauce

Salt and pepper to taste

1 celery stalk for garnish


1. In a large glass, combine all of the ingredients.

2. With a spoon or with a shaker, mix the ingredients together thoroughly and garnish with a celery stalk.

July 26, 2016 Casey Peterson

Are you looking for a new way to enjoy your salmon? This recipe offers a nice “South of the border” spice that tastes great with your fresh caught Alaska wild salmon. Enjoy it with steamed summer vegetables, rice and black beans.

A few minutes under the broiler lamp in your oven will give the top of your fish a crispy crust. Photo credit: Casey Peterson


1 pound of your preferred salmon

2 tablespoons lime juice

1 teaspoon lime zest

1/4 teaspoon red pepper flakes

2 teaspoon honey

1 clove of minced garlic

1/2 tsp salt

2 tablespoons cold butter

1/2 tsp cumin

1/2 tsp or more chipotle powder (to taste).

Chipotle powder is 2 parts ground chipotle pepper and brown sugar to 1 part paprika, salt, cumin, and dry mustard.

Optional: Cilantro for garnish


1) Preheat the oven to 375 degrees

2) In a saucepan over medium heat, combine lime juice, lime zest, honey, salt, garlic and red pepper flakes. Once honey is melted and combined, add the butter and stir until it melts. Turn off heat.

3) Place salmon on a piece of aluminum foil big enough to wrap the fish in and brush the combined lime juice mixture on the salmon.

4) Sprinkle chipotle powder and cumin on top.

5) Wrap in foil and bake in the oven for 15 minutes.

6) After 15 minutes, open the foil so the top of the salmon is exposed and turn on the broiler for 2-3 minutes to give the outside of the fish a slightly crispy crust. Watch the fish carefully so the broiler does not burn it.