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
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.
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.