Broiled Fish with Deviled Cheese

Broiled fish fillets finished with a deviled cheese topping that goes on after the fish is mostly cooked. The topping combines cheddar with three sharp deli-style condiments: chili sauce, prepared mustard, and prepared horseradish. Together they hit that classic deviled flavor profile that wakes up mild white fish without overwhelming it.

The broiler is doing two jobs in this recipe. First it cooks the fish through, then it returns to brown the cheese and bubble the topping into a savory crust. The whole thing takes about ten minutes from start to finish.

Reach for a thick, firm white fish like cod, haddock, or pollock. Thin fillets like sole or flounder cook through too fast and the cheese won’t have time to brown without overcooking the fish underneath.

Kitchen Tips

• Pat the fillets dry before brushing with butter so the surface browns instead of steaming
• Position the rack 4 to 6 inches under the broiler, no closer
• Pull the fish from the broiler before adding the cheese topping so the fish doesn’t dry out while it waits
• Watch the second broil closely. Cheese goes from browned to scorched in seconds

Variations

• Swap cheddar for Gruyère or pepper jack for nuttier or spicier flavor
• Add a tablespoon of capers or chopped pickled jalapeños to the topping for extra punch
• Use salmon or trout fillets for a richer, oilier base under the deviled cheese