Snapper Grilled with Fragrant Pepper

Name: Snapper Grilled with Fragrant Pepper (Tai no Sansho Yaki)
Cuisine: Japan
Ingredients: 2 pieces fillet of snapper, about 4-5 ounces each; 1 tablespoon saké (Japanese rice wine); 1 teaspoon vegetable oil; ½ teaspoon coarse salt; ½ teaspoon dried sansho (fragrant Japanese pepper); 1 small lemon, cut into 4 wedges

Tai no Sansho Yaki

Preparation info

Serves
2

Difficulty
Easy

Appears in

An Ocean of Flavor

By Elizabeth Andoh

Published 1988

About

Snapper and sea bream belong to the group of fish called tai in Japanese, and since their name resembles the word medetai (“congratulations”), these fish are often served on happy occasions such as weddings. This method of grilling with fragrant pepper is one of my favorites.

Ingredients

2 pieces fillet of snapper, about 4-5 ounces each
1 tablespoon

Asia
Japan
Fish course
Pescatarian

Method

Rinse the fillets under cold water, making sure that all scales have been removed from the skin. Remove any belly bones with tweezers. Pat the fish dry. Marinate the fillets in the rice wine for 10 minutes, turning the fish once after 5 minutes. Pat the fillets dry again.
Lay the fillets, skin side up, on a disposable foil broiling pan. Lightly brush the skin w