Salvadoran-Style Broiled Fish

 Salvadoran-Style Broiled Fish

Trimmings:

• 2 tablespoons coarse ocean salt
• 4 (10-to 12-ounce) entire trout, cleaned and skin scored
• ¼ cup yellow mustard
• 2 tablespoons Worcestershire sauce
• 1 tablespoon garlic powder
• ½ medium-size red onion, daintily cut (around 1 cup)
• 1 cup vegetable oil
• Lime wedges, rice, and salad, for serving

 Steps to make:

1. Rub 1 1/2 teaspoons salt uniformly over outside and within each fish. 
2. Mix together mustard, Worcestershire sauce, and garlic powder in a little bowl. 
3. Spread uniformly over outside and within each fish, covering totally.
4. Stuff cavities of fish equally with onion cuts. 
5. Heat oil in an enormous, profound skillet over medium-high to 350°F. 
6. Cautiously place 2 fish in hot oil, and cook until skin is sautéed and firm, around 4 minutes. 
7. Flip fish, and cook just until tissue is white all through, 2 to 3 minutes. 
8. Move to a wire rack. Rehash with staying 2 fish.
9. Serve fish with lime wedges, rice, and salad.