Easy Perfect Hamachi Jaw

Easy Perfect Hamachi Jaw

1. If the hamachi kama is frozen, thaw it beforehand by placing the fish, still in its vacuum-sealed package, in a bowl under a thin stream of cold running water for 20 minutes.

2. Place the hamachi kama on the foil, skin side down. Sprinkle the salt over the fish.

3. Broil on Medium (500ºF/260°C) for 8-10 minutes until the surface is blistered and browned a bit.

4. Squeeze the lemon over the fish and dip the hamachi kama lightly in the ponzu sauce.


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