This culinary approach involves preparing the dolphinfish, also known as mahi-mahi, through the application of direct, radiant heat from above. The process typically necessitates a marinade or seasoning to enhance the inherent flavor profile of the fish. An example includes coating the fillets with a mixture of olive oil, lemon juice, garlic, and herbs before placing them under the broiler.
The advantage of this cooking method lies in its efficiency and capacity to produce a slightly caramelized surface while retaining moisture within the fish. Broiling is a relatively rapid process, often taking only a few minutes per side, making it a suitable choice for quick meal preparation. Historically, similar techniques using open flames or rudimentary ovens have been employed to cook fish across various cultures, adapted over time to modern kitchen appliances.