Broiling fish with out burning skin
I like to prepare black cod or yellowtail collar by broiling them in my oven. But if let the fish broil long enough to cook the meat, inevitably, the skin burns, particularly if I've used a marinade that has a bit of soy sauce in it. I've tried moving the fish farther away from the broiler unit, but that seems to take a relatively long time for the meat to cook. Is there some better way to prepare these fish using a broiler?