Autumn's most beloved fish dish, in which rich, flavorful bonito is grilled with just salt and lemon. With its meaty texture and full flavor, bonito is at its best alongside arugula and onion salad.
Sprinkle salt over the cleaned bonito and let it sit for 10 minutes, then pat off the excess moisture and rub with olive oil.
Heat the grill or a cast-iron pan thoroughly over medium-high heat.
Grill the bonito until browned on all sides. Note: Oily fish can flare up, so keep the flame at medium and avoid turning it too often.
Serve the cooked bonito with arugula, red onion rings, and lemon slices.
Important: Since bonito is an oily fish, it can flare up on the grill; keep the coals at medium heat and don't flip the fish too often. It's done when the flesh separates easily from the bones — any more will dry out the fish. Contains fish.
Before putting the bonito on the grill, sprinkle a little fine salt over it and let it sit for 10 minutes; the salt draws out excess moisture from the fish and helps the skin crisp up nicely.
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