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Epicurious

Salt-Grilled (Broiled) Fish

Best done with small fish—four 1-pound red snappers or black bass are ideal—this technique, among the world’s easiest and most reliable, can also be used with larger fish. But I wouldn’t go above a couple of pounds each, or cooking them through under the broiler will be tricky. Bear in mind that some broilers (especially electric ones) may cycle on and off, which is undesirable here; if you prop open the door, the heating element is more likely to remain on. You could, of course, serve this as you would any plain broiled fish, with a salad and vegetable or starch, for example. Typical Japanese choices might be rice (of course), along with Chicken and Cucumber Salad (without the chicken, page 182) or Eggplant Salad with Mustard-Miso Dressing (page 185).

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