Salt-grilled whole red snapper with Ponzu, simple and elegant, is a signature dish of Japanese cuisine. Grilling the fish with the bones intact adds flavor, succulence and juiciness to the flesh. If you prefer, you can cut off the head, but we love its tender parts, including the cheek and the insides. You can also use this grilling technique with whole sea bass, bronzini, sea bream, porgy, small grouper, dorade (also called Mediterranean sea bream) or other white fleshed fish.