Ingredients
Per serving (estimated)
- Calories
- 405
- Protein
- 36 g
- Fat
- 29 g
- Carbs
- 0 g
Estimated from USDA FoodData Central values; actual numbers vary with cut and trim.
Method
- Rinse the fish inside and out and pat very dry. Cut 3 shallow diagonal slashes on each side down to the bone so they cook evenly.
- Salt the fish inside and out and let sit 10 minutes. Pat dry again, then brush all over with tallow.
- Heat a grill or grill pan to high and oil the grates well with tallow.
- Grill 4 to 6 minutes per side without moving, until the skin is charred and blistered and releases easily.
- The fish is done at 145°F (63°C), the USDA minimum for fish, when the flesh at the thickest point is opaque and lifts easily off the bone.
- Serve whole and lift the fillets away from the spine at the table.