SALT-GRILLED FISH RECIPES

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SALTED GRILLED FISH RECIPE - FOOD.COM



Salted Grilled Fish Recipe - Food.com image

An amazing dinner fish, really easy too. I serve it on a bed of stirfry and beansprouts with something green like bok choy. I prepare everything before the guests arive, then 20 mins before we sit down to eat, pop it all in the oven/on the stove! It's awesome and always gets compliments!

Total Time 45 minutes

Prep Time 25 minutes

Cook Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 6

400 g whole bream or 400 g red snapper, cleaned and scaled
1/2 lemon, cut into thin slices
5 cm fresh ginger
1 tablespoon mirin
2 tablespoons soy sauce
3 teaspoons salt

Steps:

  • Rinse the fish under cold water and pat dry with paper towels. Place the lemon slices inside the fish.
  • Finely grate the ginger using the smallest side of the grater. Use your hands to squeeze out as much juice as possible from the pulp. Reserve the juice and discard the dry pulp.
  • Place the ginger juice, mirin and soy sauce in a small bowl and mix to combine. Pour the mixture evenly over the fish and sprinkle both sides of the fish with salt. Cover the fish tail and fins with salt to protect it from burning.
  • Line a grill tray with foil and place it on the level furthest from the heat - if fish is too close to the heat it will cook too quickly and could burn. Cook the fish until golden brown on both sides (unless you chose the snapper!) and the flesh flakes easily when tested with a fork - this will take about 6 to 8 minutes, depending on the thickness and variety of the fish.
  • (Remember to remove the salt off the fins and tail!).
  • Place the fish on the plate, garnish with some ginger slices and serve immediately.

Nutrition Facts : Calories 9.9, FatContent 0.1, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 2270.3, CarbohydrateContent 2.2, FiberContent 0.7, SugarContent 0.2, ProteinContent 1.1

SALT-BAKED FISH RECIPE - JOSÉ ANDRÉS | FOOD & WINE



Salt-Baked Fish Recipe - José Andrés | Food & Wine image

Chef José Andrés bakes whole fish in a salt crust until it’s perfectly moist and seasoned. His trick is to leave the scales on the fish, which makes the skin very easy to peel off after baking. Slideshow: More Red Snapper Recipes 

Provided by José Andrés

Categories     Snapper

Total Time 1 hours 0 minutes

Yield 4

Number Of Ingredients 7

3 pounds kosher salt
6 large rosemary sprigs
10 thyme sprigs
4 bay leaves
One 2 1/2-pound whole dorade or red snapper with scales, gutted
2 tablespoons Spanish extra-virgin olive oil
Flaky sea salt, for serving

Steps:

  • Preheat the oven to 400°. Line a large rimmed baking sheet with foil or parchment paper. In a large bowl, mix the kosher salt with 1/2 cup of water until it resembles moist sand. Strip the leaves from half of the rosemary and thyme sprigs and mix into the bowl along with 2 of the bay leaves.
  • Spread half of the salt mixture in the center of the baking sheet and place the remaining rosemary and thyme sprigs and bay leaves on top. Lay the fish on the mound, then cover with the remaining salt mixture, lightly packing it to completely cover the fish.
  • Bake the fish for 35 minutes, until an instant-read thermometer inserted into it registers 135°. Remove from the oven and let stand for 5 minutes. 
  • Crack the top salt crust and discard it. Remove and discard the skin from the top of the fish and, using a fish spatula, carefully transfer the top fillet to a platter. Flip the fish over and repeat the process. Drizzle with the olive oil and sprinkle with flaky sea salt. Serve.

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