Grilled Butterfish Japanese Style

Introducing a delightful twist on the classic Saba no Shioyaki, we present Grilled Butterfish Japanese Style. Butterfish, known for its buttery texture and mild flavor, takes on a new dimension when prepared with traditional Japanese techniques. This recipe, adapted for butterfish, promises a succulent and flavorsome experience that brings the essence of Japanese cuisine to your table.

Prep Time: 15 minutes
Cook Time: 7 minutes

Ingredients:

– 4 whole butterfish (or butterfly cut if available)
– 2 tbsp sake
– Salt, to taste
– 2 wedges sudachi (optional, use limes if not available)
– Grated daikon radish (optional)

Instructions

Butterfly Cut the Butterfish: Start by making a deep incision along the back of each butterfish, from head to tail. Carefully open the fish and remove the bones and innards, leaving the flesh attached to the skin. Rinse the fish under cold water and pat dry.
Incisions for Flavor: Make 3 shallow, diagonal incisions on each side of the skin of the butterfish. This helps the seasoning penetrate and the fish cook evenly.
Prepare the Fish: Place the butterflied fish in a container. Pour 2 tablespoons of sake over the fish, gently rubbing it into all sides.
Marinate: Cover the container and let it rest in the fridge for 15 minutes, or 30 minutes if time allows, to let the flavors infuse.
Preheat: Remove the butterfish from the fridge and preheat your oven grill or broiler to a medium-high/high setting.
Dry and Season: Pat the surface of the butterfish dry with kitchen paper on both sides. Sprinkle a generous pinch of salt evenly over each side of the fish.
Grill: Place the butterfly-cut butterfish on the grill, skin side down, and cook for 4 minutes. Adjust the time based on the thickness of your fish and the intensity of your grill.
Flip and Finish: Turn the butterfish over and grill the other side for an additional 3 minutes, or until the skin is crispy and the flesh is tender.
Serve: Accompany each serving with a wedge of sudachi and a side of grated daikon radish, seasoned with a dash of soy sauce if desired.