SALT CURED RHODE ISLAND BUTTERFISH

Video by John Lee and Kate Masury for the Fish Forward Initiative

INGREDIENTS

  • Butterfish

  • Salt

  • Oil

INTRUCTIONS

  • Gut your butterfish.

  • Butterfly the butterfish and cut out spine.

  • Pat dry and lightly salt butterfish.

  • Cover with paper towel and place in fridge for about 24 hours (allow air to circulate, don’t place in air tight container).

  • Remove butterfish from fridge. Lightly oil aluminum foil on a baking sheet.

  • Move oven rack to so that it is close to the broiler. Turn broiler onto high.

  • Place butterfish on baking sheet. Broil for about 7 minutes and enjoy!



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