Salt-Grilled Trout |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 4 whole small trout, ready for cooking | about 2 tablespoons kosher salt or sea salt | 1/4 cup fresh lemon juice (optional) |
| finely shredded daikon radish | lemon wedges | |
| 1 | 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. Insert 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. Insert 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. |
| 2 | 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. |