Fish Steaks

Kirimi

Preparation info
  • Serves

    4

    .
    • Difficulty

      Easy

Appears in
At Home with Japanese Cooking

By Elizabeth Andoh

Published 1986

  • About

Ingredients

  • 4 small salmon or swordfish steaks, each weighing about ¼ pound
  • 2 teaspoons coarse salt

Method

Salmon steaks may be skewered and suspended above, or grilled directly on, a net several inches from intense heat. Skewered fish are more attractive, though a bit more trouble to prepare than net-grilled ones. Details on both methods and necessary equipment appear . Either way, wash and pat dry the salmon steaks and lightly salt them on both sides just before