WHOLE SALT-BAKED FISH
Even though you're baking a whole fish in a mound of salt, it won't come out salty -- the salt just seals in the juices. It's a very forgiving way of cooking fish. And though it might look complicated, it's not. I use redfish, but any white-fleshed mild fish will work. And if you've got a bigass pan, you can do this with a much larger fish, or a couple of them. You're really only limited by the size of the pan.
Provided by Food Network
Categories main-dish
Time 50m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Stuff the cavity of the fish with lemon slices, thyme, bay leaves, and garlic.
- In a large mixing bowl, mix the salt and egg whites with your hands; it will become the consistency of wet sand.
- In a large baking dish or rimmed baking sheet that is large enough to fit the entire fish (it's okay if the fish only just fits), lay one-third of the salt mixture down, roughly in the shape of the fish. Place the fish on top of the salt mixture and pack the remaining salt mixture around the fish, leaving exposed the area from the eyes to the nose, and also the tail fin. The salt mixture should fully encase the fish, but may not fill the pan. In fact, unless you use a really narrow pan, you'll probably leave most of the pan exposed.
- Bake for about 30 minutes, until the internal temperature of the fish is 130 to 135 degrees F. Depending on the exact size of your fish, your cooking time may vary. Don't break the salt crust while it's cooking or you'll let the juices escape. If you have one of those nice thermometers with the wires that you can leave in the oven while you cook to determine temperature, use that, and pack the salt around the probe to seal it in before cooking. If you don't have one of those fancy thermometers, check the temp by going through the exposed mouth with a probe thermometer. Once done, remove the fish from oven and let rest for 5 minutes before serving.
- While the fish is resting, whisk together the lemon juice and zest, oil, Dijon, salt, and pepper to make a lemon vinaigrette to serve over the fish.
- To remove the fish from the salt shell, use a butter knife and a wooden mallet or spoon. Like a paleontologist, I try to guess where the dorsal fin would be. Hit the fish right there, in the middle of the back (remember it's laying on its side). I place the tip of the butter knife where the dorsal fin was and tap it with the mallet or spoon, putting it in and giving it a wiggle. I score all the way around the fish, like I'm excavating it, so I can remove the salt dome in one piece. It doesn't mess anything up if you don't get it off in the one piece, but it just looks cooler if you do. Once you've gone all the way around the outline of the fish, remove the top part of the salt dome.
- The skin is a little chewy, but it still tastes good, so help yourself to a piece. Cook's reward. Then go under the skin with a fork, down to the spine, and slide across the bottom to filet the fish from the spine. You might get it all in one filet. But most times you have to go back and clean it up.
- Then take the mallet and butter knife, and place the knife at the base of the spine where it meets the head. Tap the handle end of the butter knife with the mallet to crack the spine. Remove the entire spine and bones. With a fork, slide along the bottom of the fish, between the flesh and the salt crust, to remove the other fish filet. You probably won't get the skin off cleanly with this filet, and that's fine.
- This will yield two 10-ounce (or so) filets. Place each filet on a plate and finish with a spoonful of the lemon vinaigrette and a sprinkle of salt and parsley on top.
SALT-BAKED FISH
Provided by Jonathan Reynolds
Categories dinner, main course
Time 30m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees.
- Combine the sea salt and egg whites until the mixture looks like wet sand.
- Stuff the branzino with the rosemary, parsley, garlic and lemon slices, then pack the outside tightly with the salt mixture. Put the branzino on a baking sheet.
- Bake until the salt turns golden brown, about 15 minutes. Place on a serving dish.
- Bring the branzino to the table for a few oohs and aahs, crack open the salt with a knife handle, brush away the salt, fillet the fish and serve.
Nutrition Facts : @context http, Calories 498, UnsaturatedFat 5 grams, Carbohydrate 7 grams, Fat 10 grams, Fiber 2 grams, Protein 91 grams, SaturatedFat 2 grams, Sodium 1350 milligrams, Sugar 2 grams
SALT BAKED FISH
Always wanted to know how to make a salt baked fish? So did I...tried out quite a few recipes, and loved this one from Donna Hay's "flavours" cookbook. It is essential that your fish is FRESH.
Provided by KitchenManiac
Categories Australian
Time 23m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F (220C).
- Wash fish and pat dry.
- Sprinkle the inside cavities of the fish well with pepper, lemon juice and the parsley sprigs.
- Spread two baking trays with half the salt.
- Place the fish on the baking trays and cover with the remaining salt.
- Press the salt firmly around the fish and sprinkle a little bit of water.
- Bake for 15 minutes, then allow the fish to rest on the trays for another 5 minutes.
- To serve, remove the salt in large pieces, and place the fish on serving plates.
- Serve with salad and lemon wedge.
Nutrition Facts : Calories 4, Sodium 1.8, Carbohydrate 1.2, Fiber 0.1, Sugar 0.3, Protein 0.1
BAKED FISH WITH OLIVE RELISH
Looking for a special occasion fish dish? Look no further than these flaky halibut steaks topped with zingy homemade olive relish.
Provided by My Food and Family
Categories Fish
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400°F.
- Mix olives, parsley, vinegar, garlic and 1 Tbsp. oil; set aside.
- Place fish in 13x9-inch baking dish. Brush fish with remaining oil; sprinkle with cheese.
- Bake 20 to 25 min. or until fish flakes easily with fork. Transfer to serving platter; top with olive mixture.
Nutrition Facts : Calories 240, Fat 16 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 630 mg, Carbohydrate 3 g, Fiber 1 g, Sugar 0 g, Protein 21 g
EASY BAKED FISH WITH LEMON
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
- Place tilapia pieces into the prepared baking dish. Combine bread crumbs, parsley, lemon zest, and garlic powder in a small bowl. Mix in melted butter and sprinkle mixture over fish fillets.
- Bake in preheated oven until tilapia flakes easily with a fork, about 15 minutes.
Nutrition Facts : Calories 439.4 calories, Carbohydrate 20.2 g, Cholesterol 113.8 mg, Fat 16.1 g, Fiber 1.6 g, Protein 50.6 g, SaturatedFat 8.3 g, Sodium 383.7 mg, Sugar 1.9 g
FISH STICKS WITH PEAS
Two childhood classics - fish sticks and green peas - find their rightful place back at the dinner table for eaters of all ages to enjoy in this wholesome weeknight meal. The fish stick, coined "the ocean's hot dog" by the historian Joseph Peterson, was first manufactured by Gorton's, the Massachusetts seafood company, in 1953. It soon became popular as a tasty and effortless family meal for Americans wary of cooking fresh fish at home. The key to flavorful homemade fish sticks is to season them well every step of the way. Here, turmeric provides the nostalgic yellow tint while adding a warm, earthy flavor to meaty cod fillets (or any firm white fish). The accompanying peas get a lift from tangy lemon zest and fresh mint, and red-pepper flakes provide just enough heat to liven up your taste buds and dinner plates. Serve with tartar sauce for dipping and lemon wedges.
Provided by Naz Deravian
Categories dinner, finger foods, seafood, main course
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Prepare your dredging station and make the fish sticks: Place the flour, turmeric, onion powder, garlic powder, 1 teaspoon salt and 1/2 teaspoon black pepper on a large plate; stir to combine. In a pie plate or shallow bowl, beat the eggs with 1 tablespoon of water and sprinkle with a little salt. Place the bread crumbs and 3/4 teaspoon salt on another large plate and stir to combine. Place a baking sheet beside you.
- Dry the fish well with paper towels. Season the fish with 1 teaspoon salt and 1/4 teaspoon pepper, then cut into 1 1/2- to 2-inch strips. Dredge each piece of fish in the seasoned flour (shaking of any excess flour), then in the egg, then in the bread crumbs; place breaded fish pieces on the baking sheet.
- Pan-fry the fish sticks: In a large (12-inch) pan, heat the oil over medium-high. (To bake the fish sticks, see Tip.) When the oil is hot but not smoking, reduce the heat to medium and fry the fish sticks on all four sides until golden and crisped, about 4 minutes per side. You may need to do this in batches; add more oil if needed.
- While the fish fries, prepare the peas: In a large pan, heat the oil over medium-low. Add the garlic and cook, stirring continuously until fragrant, about 2 minutes, taking care not to burn it. Add the lemon zest and some red-pepper flakes, and cook, stirring, until fragrant, about 2 minutes. Add the peas and 1 1/2 teaspoons salt, stir to combine, then cook for 1 minute in the lemony oil. Add 1/4 cup water, increase the heat to medium and simmer, uncovered, stirring occasionally, until the peas are tender but not mush and most of the water has been absorbed, 5 to 7 minutes. Taste and adjust seasoning. Remove from the heat and stir in the mint.
- Serve the fish sticks with the peas and tartar sauce, plus some lemon wedges to squeeze over the fish.
SWORDFISH WITH LEMON, GARLIC AND OLIVE OIL
This recipe is Italian but with the ingredients used, it could be part of a Greek menu as well. Use the maximum marinating time for the best flavour. From "Williams-Sonoma Italian Favourites".
Provided by Irmgard
Categories European
Time 4h6m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, combine the lemon juice and olive oil.
- Place the swordfish cubes in a shallow glass dish and sprinkle with salt and pepper to taste.
- Pour about 1/3 cup of the olive oil and lemon mixture over the fish and toss to coat evenly.
- Cover and refrigerate for 2 to 4 hours.
- Add the garlic and oregano to the remaining olive oil and lemon mixture.
- Set aside to use as a sauce.
- Preheat the broiler or fire up the barbecue.
- Cut the onion through the stem end into quarters and separate each quarter into individual pieces.
- Alternate the swordfish cubes with the onion pieces and bay leaves on skewers.
- Arrange the skewers on a broiler pan or on the grill rack.
- Broil or grill, turning once, until the fish is opaque throughout when pierced with the tip of a knife, about 3 minutes on each side.
- Serve hot, garnished with lemon slices and accompanied by the reserved sauce.
Nutrition Facts : Calories 432.7, Fat 30.9, SaturatedFat 5.2, Cholesterol 66.3, Sodium 154.5, Carbohydrate 3.8, Fiber 0.5, Sugar 1.1, Protein 34
WHOLE FISH BAKED IN SEA SALT
Provided by Paul Johnson
Categories Fish Roast Low Cal Dinner Seafood Salmon Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Position rack in center of oven; preheat to 450°F. Line large rimmed baking sheet with foil, leaving generous overhang. Combine first 3 ingredients in small skillet. Toast spices over medium heat until beginning to pop, stirring frequently, about 9 minutes. Cool spices. Coarsely crush in mortar with pestle or in heavy resealable plastic bag with mallet.
- Rinse fish inside and out; pat dry. Sprinkle all of spice mixture in fish cavity. Stuff with leek and lemon slices.
- Whisk egg whites and water in large bowl to blend. Add salt. Stir until salt is evenly moistened. Spread 2 cups salt mixture in 4-inch-wide, 12-inch-long strip (or use more to equal length of fish) on prepared sheet. Place fish on salt. Cover fish completely with remaining salt mixture, pressing to seal.
- Bake fish 25 minutes. Let stand in crust 10 minutes.
- Using large knife, rap crust sharply to crack. Brush salt from fish. Cut into portions and serve, passing extra-virgin olive oil and lemon wedges alongside.
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