Cup of Yum
1. Cut crosswise slashes on the skin side of each piece. Pat the fish dry with a paper towel. Drizzle the optional ginger and lemon juice over the fish. Season both sides of the fish liberally with salt. Set aside for 20 to 30 minutes.
2. Shake off excess salt before cooking.
3. Cook the fish using one of the three methods shown below.

Grilling:

1. Clean and lightly oil the grill. Preheat the grill over medium high heat. Place the fish on the grill, skin side down.
2. Cook until the bottom edges are golden brown and the flesh turns opaque - 2 to 3 minutes. Flip and cook the other side for about 2 minutes.

Pan-frying:

1. Preheat a skillet with cooking oil over medium high heat. Place the fish, skin side down.
2. Cook until the bottom edges are golden brown and the flesh turns opaque - 2 to 3 minutes. Flip and cook the other side for about 2 minutes.

Broiling:

1. Preheat the broiler on high. Place the fish, skin side up, 4 - 6 inches away from the broiler.
2. Watch it carefully and cook until the skin is lightly charred and bubbly and the flesh turns opaque - 2 or 3 minutes. Turn and cook the other side for another minute or two.