INGREDIENTS

INSTRUCTIONS

Rinse each of the fish steaks under fresh cold water, then pat them dry.
Let the fish marinate in the rice wine for 5 to 10 minutes, turning the
fish once halfway through. Preheat your broiler to the highest setting
possible, or if you are grilling outdoors, make sure your coals are burning
hot. Remove the fish from the marinade, and very lightly salt the flesh on
both sides. Salt the surrounding skin a bit more generously. Place the fish
on a rack set over a foil-lined tray, or use disposable foil broiling pans
for easier cleanup. If you are broiling outdoors, you may wish to lightly
oil the rack on which the fish will be laid. Broil the fish for 6 to 7
minutes, or until it is opaque and slightly browned around the edges. Flip
the fish with a large metal spatula, and broil for 2 to 3 more minutes,
until the fish is just cooked through. Cut the lemon into 4 wedges, and
serve each piece of fish with one of them. The Japanese typically serve a
small mound of grated radish to the side of the fish. Each person then
dribbles some soy sauce over the radish and spread this mixture on the fish
just before conveying it to the mouth. If you wish to follow suit, drain
the grated radish of excess liquid before mounding it on the plates. This
recipe yields 4 servings.
Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK -
(Show # TS-1G15 broadcast 04-22-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
05-05-1998
Recipe by: David Rosengarten
Converted by MM_Buster v2.0l.

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