Steaks, whole fish, split whole fish, and fillets lend themselves well to broiling. Place fish, one-inch thick or less, two to four inches from the heat source. Place thicker pieces five to six inches away. Baste frequently with an oil-based marinade. Using the 10-minute rule (cook 10 minutes for every one-inch thickness) cook on one side for half the total cooking time, basting once or twice, then turn the fish over to continue broiling and basting.
Source: The National Fisheries Institute