A favorite fall fish dish of rich, flavorful bonito grilled with only salt and lemon. Its firm texture and full flavor are at their best with arugula and red onion salad.
Sprinkle salt over the cleaned bonito and let stand for 10 minutes. Pat off excess moisture, then brush the fish with olive oil.
Heat the grill or a cast-iron skillet thoroughly over medium-high heat.
Grill the bonito until each side is browned. Caution: Oily fish can flare up; keep the coals at medium heat and do not turn it often.
Serve the cooked bonito with arugula, red onion rings, and lemon slices.
Important: Because bonito is an oily fish, it can flare up on the grill. Keep the coals at medium heat and avoid turning the fish too often. It is cooked when the flesh separates easily from the bones; cooking it longer will dry it out. Contains fish. Keep raw fish separate from ready-to-eat foods and wash hands and surfaces after handling.
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