How to Fake Summer Flavor for Dinner Tonight
To replicate the flavor of a grilled dinner without stepping outside, just turn on your broiler. This underused kitchen workhorse lets you prepare meals splatter-free, just like the oven, but it heats up quicker and cooks twice as fast. Its blast of direct heat seals in juices as it perfectly caramelizes the outside of meats, seafood, and vegetables for delicious dinners in a flash.
Broiled Shrimp Tacos
The broiler blisters corn tortillas and quickly cooks the shrimp for these tacos. Serve with plenty of sliced jalapenos and avocado, cilantro sprigs, and lime wedges.
12 6-inch corn tortillas
1 1/2 pounds large shrimp, peeled and deveined
1 medium white onion, chopped (about 2 cups)
2 teaspoons safflower oil
1 tablespoon minced canned chipotles in adobo
1 1/2 teaspoons coarse salt
Assorted garnishes, such as sliced avocado, shredded red cabbage, cilantro sprigs, sour cream, lime wedges, and sliced jalapenos
1. Preheat broiler with rack 6 inches from heating element. Arrange tortillas in overlapping rows on a baking sheet. Broil until blistered in spots, about 1 minute. Flip and broil about 30 seconds more. Remove from broiler; immediately stack tortillas and wrap in a clean kitchen towel to soften and keep warm until ready to serve.
2. Toss shrimp with 1 cup onion, oil, chipotles, and salt. Transfer to a baking dish and broil, stirring a few times, until shrimp are pink and opaque, 6 to 8 minutes. Divide shrimp and remaining onion evenly among tortillas. Serve with assorted garnishes.
Related: 14 New, Lighter Comfort Food Ideas
Broiled Striped Bass with Cauliflower and Capers
Firm-fleshed fish like striped bass (or halibut or salmon) holds up under a broiler’s high heat. Broilers vary in heat intensity; move the rack to a lower position if the cauliflower or fish is browning too quickly, or to a higher rack if too slowly.
1 small head cauliflower (about 2 1/4 pounds), cut into 1/2-inch-thick slices
3 tablespoons extra-virgin olive oil, plus more for serving
Coarse salt and freshly ground pepper
4 skin-on striped-bass fillets (each about 6 ounces)
2 tablespoons salt-packed capers, rinsed and drained
3 tablespoons golden raisins
2 tablespoons sherry vinegar
Mixed fresh herbs, such as parsley, tarragon, and chives