I have vague memories from my childhood of my mom and grandma broiling fish in the broiler at the bottom of the oven in my grandparents house. Up until yesterday, that was the extent of my experience with the broiler. It was an intimidating thing, I just didn't understand it, so I stuck with the "bake" option on my ovens.
One thing that added to this was the fact that I assumed that broilers were always that bottom drawer of your oven, as it had been when I was growing up. This is false. I assume that dusty bottom drawer of my oven is just to hold excess pots and pans? It's certainly not the broiler, as I learned via online research and youtube lol.
Broiling cooks your meat or fish at a high temperature under direct heat. It's an awesome indoor alternative to grilling in a short time. You'll want to put your oven rack about 5 inches from the heating source. Be very careful with putting in and taking out your pans as when the broiler is on as it's a live flame... don't catch your ov-glove on fire! ;-)
Last night I made some breaded fish that never really comes out like I want. It's always soggy. For the last 7-10 minutes, I decided, what they heck, let me try to broil it to get the crisp I'm always looking for. The fish came out GREAT. So crispy on the outside, just like I was going for.
I can't believe all these years I've subjected myself to soggy fish because of my fear of the broiler lol.