Recipes / Salt-Broiled Whole Fish

Salt-Broiled Whole Fish

Published October 23, 2018

Makes4 servings Time 20 minutes Best done with small fish—four 1-pound red snappers or black bass are ideal—this technique, among the world’s easiest and most reliable, can also be used with larger fish. But I wouldn’t go above a couple of pounds each, or cooking them through under the broiler will be tricky. 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…

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Makes
4 servings

Time
20 minutes

Best done with small fish—four 1-pound red snappers or black bass are ideal—this technique, among the world’s easiest and most reliable, can also be used with larger fish. But I wouldn’t go above a couple of pounds each, or cooking them through under the broiler will be tricky.

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.


INGREDIENTS

4 small fish, like red snapper, 3 ⁄ 4 to 1 pound each, gilled, gutted, and scaled, heads may be on or off
Coarse salt
Lemon wedges for serving

INSTRUCTIONS

1. 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.