Grilled kohada is a simple yet delicious way to enjoy the flavors of gizzard shad. For this recipe, you will need fresh kohada fillets, salt, and lemon wedges. Start by preheating your grill to medium-high heat. While the grill is heating up, season the kohada fillets with salt and let them sit for a few minutes to allow the flavors to penetrate the fish. Once the grill is hot, place the fillets directly on the grates and cook for about 3-4 minutes on each side, or until the fish is cooked through and has a nice char. Remove the grilled kohada from the grill and squeeze fresh lemon juice over the top. The acidity of the lemon enhances the natural flavors of the fish and adds a refreshing touch. Grilled kohada can be served as a main course alongside steamed vegetables and rice, or it can be used as a filling for sandwiches or tacos. The smoky flavor from the grill combined with the tender and flaky texture of the kohada fillets makes this dish a true delight for seafood lovers.
