Classic Salt Grilled Fish Recipes

Steps:

• Rinse the fish under cold water and pat dry with paper towels. Place the lemon slices inside the fish.
• Finely grate the ginger using the smallest side of the grater. Use your hands to squeeze out as much juice as possible from the pulp. Reserve the juice and discard the dry pulp.
• Place the ginger juice, mirin and soy sauce in a small bowl and mix to combine. Pour the mixture evenly over the fish and sprinkle both sides of the fish with salt. Cover the fish tail and fins with salt to protect it from burning.
• Line a grill tray with foil and place it on the level furthest from the heat - if fish is too close to the heat it will cook too quickly and could burn. Cook the fish until golden brown on both sides (unless you chose the snapper!) and the flesh flakes easily when tested with a fork - this will take about 6 to 8 minutes, depending on the thickness and variety of the fish.
• (Remember to remove the salt off the fins and tail!).
• Place the fish on the plate, garnish with some ginger slices and serve immediately.

Steps:

• Brush grill rack with vegetable oil or spray with cooking spray. Prepare the coals or a gas grill for direct heat. Heat to medium heat, which will take about 40 minutes for charcoal or about 10 minutes for a gas grill.
• Cut fish into 4 serving pieces. Brush fish with about half of the butter; sprinkle with the salt and pepper.
• Place the fish on the grill rack (if fish fillets have skin, place skins side down). Cover the grill; cook 10 to 14 minutes, brushing 2 or 3 times with remaining butter, until fish flakes easily with a fork. Serve with lemon wedges.

Steps:

• Preheat the broiler; the rack should be about 4 inches from the heat source.
• Rinse the fish well and dry it thoroughly. Cut 3 or 4 diagonal gashes on both sides of each fish, right down to the bone.
• Sprinkle liberally with the salt, rubbing a bit so the salt penetrates the gashes.
• Put the fish on a broiling pan, preferably nonstick, and place under the broiler. Cook for about 5 minutes or until well browned, rotating the pan if necessary to give all the fish even heat. Turn and repeat on the other side. Serve immediately with lemon wedges.