Most Japanese homes have small kitchens with no oven, but with a broiler-like unit for stove-top cooking instead. The Japanese often broil fish on it for dinner. This recipe’s technique combines skillet-searing with a final broiling, and is particularly well suited to cooking meaty fish fillets such as sea trout, rockfish, and tautog (blackfish).
© 1988 Elizabeth Andoh. All rights reserved.