Salt-Grilled (Broiled) Fish

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READY IN: 20mins
Recipe by Mrs Goodall

Mark Bittman does a great job of explaining this simple, but strangely intimidating recipe. 3 ingredients how hard could it be?? "Best done with small firsh - four 1 pound red snapper or black bass are ideal." A note about broilers. "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." (I guessed at a 1/2 cup of coarse salt since I have to put an amount with each ingredient.)

Ingredients Nutrition

  • 4 fish, small like red snapper, 3/4 to 1 pound each (gilled, gutted and scaled, heads may be on or off. Sounds like a job for the fish monger.)
  • 12 cup coarse salt
  • 1 lemon


  1. Preheat the broiler; the rack should be about 4 inches from the heat source.
  2. 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.
  3. Sprinkle liberally with the salt, rubbing a bit so the salt penetrates the gashes.
  4. 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.

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