Grilled Ayu; Japanese Style

This is done by using Ayu (Sweetfish) if you are lucky enough to live near a store that sells it. If not, trout can easily be used, it's what I use. Make sure you get one with the head still intact, or else it won't turn out right. The cheek meat is delicious once it gets done. Also a good recipe because it doesn't require many ingredients. The time listed is just an estimate. It is up to your grill or broiler. Iron Chef Morimoto remade this traditional dish on the Ayu battle.

• Ready In: 20 mins
• Serves: 4
• Yields: 4 Whole Fish

Ingredients

• 4  whole trout, heads intact
•  salt
•  lemon, Yuzu
•  citron, some form

Directions

1. Rub the fish, and the fins in salt. Take a metal skewer and stick through the head, and the fish, making it look like it is swimming.
2. Grill/broil until done.
3. Serve with citron slice.