Grilled Shake or Saba
The most delicious way to enjoy fish is to simply put salt and grill, then eat with a dipping sauce.
1 salmon filet, cut into 2 inch thick slices
2 mackerel filets, cut in half
Sea salt, to taste
Grated daikon and soy sauce
1) Cut the fish into individual serving sizes. If using salmon, usually buy fillets and cut them into 2” thick diagonal slices. For mackerel, cut each fillet in half. Liberally salt all sides of the fish.
2) Place the pieces, skin side down, on a piece of heavy-duty aluminum foil. To simplify clean-up, fold all sides of the foil up to catch the juices released from the fish. Broil until golden brown, 5-10 minutes. Turn the pieces, skin side up, and continue to broil until the skin starts to brown and bubble up. This should only take 2-4 minutes.
3) Mackerel tastes great with soy sauce and grated daikon and a slice of lemon. For salmon, dip just a tiny bit of soy sauce.
4) The classic shape of plates for grilled or broiled fish is long, rectangular, and flat.
5) Serve with miso soup, rice and pickles for a complete meal.
6) Serves 4.
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