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Japanese Fish Grill 2

Serves 4 to 6 Entree seafood, Fish

Japanese Fish Grill 2

Japanese Fish Grill 2 is a cherished home-style dish, capturing the essence of everyday Japanese cooking. With a generous hand for salt and fat, this recipe reflects the authentic way families prepare fish at their own tables. It's a comforting staple that brings the warmth of home-cooked meals to life, without the frills of restaurant presentations. This dish is not reserved for special occasions but is a common feature in family meals, embodying the simplicity and satisfaction of shared dining.

The grilled fish should have a perfectly crisped skin, thanks to a liberal use of olive oil, while the flesh remains tender and flavorful. A spritz of lemon and a sprinkle of fresh herbs elevate the natural taste of the fish, creating a harmonious balance that is both refreshing and savory. Fine sea salt and black pepper enhance the flavors, allowing the fish to shine as the star of the meal.

Ingredients

  • 2whole fish
  • 2 tbspolive oil
  • lemon — sliced
  • herbs — chopped
  • to tastefine sea salt and black pepper

Method

  1. Rinse the 2 whole fish under cold running water to remove any scales or debris. Pat them dry thoroughly with paper towels, ensuring the skin is completely dry to achieve a crisp finish when grilling. Make three diagonal slashes on each side of the fish to allow even cooking and better absorption of flavors.
  2. In a large, flat-bottomed skillet, pour 2 tablespoons of olive oil and heat over medium-high heat. Once the oil is shimmering, add a handful of your chosen herbs, such as thyme or rosemary, to infuse the oil. Allow the herbs to sizzle for about 30 seconds until fragrant, but not browned, to release their essential oils.
  3. Season the fish generously with fine sea salt and black pepper, ensuring you get into the slashes and cavity. Place the fish in the skillet, laying them down gently away from you to avoid splattering. Cook the fish for 4-5 minutes on the first side until the skin is golden brown and crisp.
  4. Carefully flip the fish using a spatula, and continue to cook the other side for another 4-5 minutes. The fish is done when the flesh is just opaque and flakes easily with a fork, indicating it is cooked through but still moist.
  5. Squeeze fresh lemon juice over the cooked fish to add brightness and balance the flavors. Taste a small piece of the fish to check for seasoning, adjusting with more salt if necessary. Serve the fish immediately, garnished with additional fresh herbs if desired, to enjoy the delicate flavors at their peak.
Cover of Authentic Japanese Cuisine
From the cookbook

Authentic Japanese Cuisine

This recipe is from Authentic Japanese Cuisine by Yassine Sbiti — the Japanese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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