Lemon Shoyu Broiled Fish

• 3 lb. whole opakapaka, moi, or mullet

Sauce:

• ½ cup butter, melted
• 2 tbsp. shoyu
• 1 tbsp. lemon juice
• 1 tsp. sake

Prepare fish for broiling. Combine sauce ingredients. Cut about 3 to 5 crosswise slashes through fish to bone. Broil 10 to 12 minutes; turn and continue broiling for another 10 minutes. Baste fish with sauce during broiling. Serve hot with remaining sauce. Serves 6