Salt-crusted Fish

This was another team project and the results were just great. The recipe directions (which are part of a larger article on learning the technique of making a salt-crusted fish) are excellent. The article includes a very helpful "buying guide" for fish and three different condiment recipes to go along with the fish. I made the Fennel, Green Olive, and Mint Relish which was very tasty.

The salt crust is easy to prepare -- then we stuffed the fish (we used red snapper) with lemon and lime slices, thyme, rosemary, and fennel fronds and applied the salt crust. The fish baked for right around 20 minutes. After it cooled a bit, we deboned the fish and it was just perfectly cooked, wonderful texture and flavor.

Served over rice, with a side of green beans. Pinot grigio made a nice pairing.

We made the fish several hours before dinner and I reheated the fish by adding it to my rice cooker about three minutes before the end of the rice cycle and it worked perfectly.