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!