Salt-Grilled (Broiled) Fish

• 4 small fish, like red snapper, 3/4 to 1 pound each, gilled, gutted, and scaled, heads may be on or off
• Coarse salt
• Lemon wedges for serving

1. Preheat the broiler; the rack should be about 4 inches from the heat source.
2. Rinse the fish well and dry it thoroughly.
3. Cut 3 or 4 diagonal gashes on both sides of each fish, right down to the bone.
4. Sprinkle liberally with the salt, rubbing a bit so the salt penetrates the gashes.
5. Put the fish on a broiling pan, preferably nonstick, and place under the broiler.
6. Cook for about 5 minutes or until well browned, rotating the pan if necessary to give all the fish even heat.
7. Turn and repeat on the other side.
8. Serve immediately, with lemon wedges.

fish, salt, lemon wedges

Taken from www.epicurious.com/recipes/food/views/salt-grilled-broiled-fish-386322 (may not work)