Salt-Grilled (Broiled) Fish

Preheat the broiler; the rack should be about 4 inches from the heat source.

Rinse the fish well and dry it thoroughly.

Cut 3 or 4 diagonal gashes on both sides of each fish, right down to the bone.

Sprinkle liberally with the salt, rubbing a bit so the salt penetrates the gashes.

Put the fish on a broiling pan, preferably nonstick, and place under the broiler.

Cook for about 5 minutes or until well browned, rotating the pan if necessary to give all the fish even heat.

Turn and repeat on the other side.

Serve immediately, with lemon wedges.