I’m never too excited about baking fish–fish in the oven usually means a smelly kitchen in my mind. Then there’s this concept of salt crusting fish. Maybe you’ve heard of it before–you start with a whole fish, cover it all over with a thick layer of salt (yes, its a lot of salt), and bake it. The way it works is the salt forms a hard crust while the fish cooks inside (stuffed with various aromatics), retaining a tremendous deal of moisture and yielding incredibly tender, delicious fish that quite simply highlights the inherent flavors of great fresh fish. I thought I’d give this a shot and made Salt Encrusted Yellowtail Snapper.

Now you might have gathered from my tone that I approached this dish with a bit of skepticism and hesitation. If you’ve never had it, reviewing the ingredient list certainly doesn’t suggest anything super exciting–if anything, it almost sounds bland and boring. Not to mention this tremendous amount of

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Posted by mike on September 16th, 2008 in Main course, Seafood

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