Japanese Salt Grilled Trout Recipe

Serves/Makes: 4

Ingredients:

• 4 whole small trout, ready for cooking
• 2 tablespoons kosher salt or sea salt
• 1/4 cup fresh lemon juice (optional)
• Finely shredded daikon radish
• Lemon wedges

How to cook Japanese Salt Grilled Trout:

• Rinse fish. Rinse cavity under cool water. Apply 1 generous teaspoon salt to each side of fish, adding an extra-thick layer on tails and fins. Spread open fins.
• Let stand at room temperature 30 minutes. Place fish on a flat surface with heads to the right. a metal skewer into head of each fish behind eye.
• Bring skewer out near gills on same side. Do not pierce skin on the opposite side. skewer again midway into side of fish.
• Bring it out near the tail. Tail and fins can be covered with foil to prevent burning, if necessary. Fish will appear to be in a swimming motion with head and tail up.
• Preheat a hibachi, portable tabletop grill or charcoal grill. Place fish on hot grill on the opposite, unskewered side.
• Cook 4 to 5 minutes; turn and cook 4 to 5 minutes more, depending on thickness of fish.
• Baste skin with a little lemon juice if desired.
• Serve on a bed of shredded daikon.
• Garnish with lemon wedges.

Note:
The Japanese Salt Grilled Trout recipe very easy to prepare and so good!

This recipe for Japanese Salt Grilled Trout serves/makes: 4

Main Ingredient: Trout
Preparation Method: Broiled/Grilled
Cuisine: Japanese