Salt-Crusted Rockfish

[Skylar]

Here's a recipe that is reale easy if you feel like jazzing it up a bit... :chef:

Salt-Crusted Rockfish


Rockfish:
1 whole rockfish, scaled, with fins removed
Leaves from 8 sprigs fresh rosemary
Leaves from 8 sprigs fresh thyme
4 pounds coarse sea salt --May need more for the larger strippers
Water, as needed
Freshly ground pepper, as needed



Make the Rockfish: Preheat the oven to 450 degrees F.
In a bowl, combine the rosemary, thyme, and salt with enough water to form a paste. Spread a layer of the salt paste, about half of it, on the bottom of a baking dish. Place stripper on top of the salt paste. Carefully spread the remaining salt paste over top of the stripper, being careful to cover it completely. Bake fish for 25 minutes. (The bigger fish may need more time, not much but bigger means a tad bit moretime)

To Serve: Break the salt crust along the sides. Remove the upper crust from the fish taking care to keep the crust whole. (If you break the upper crust or crack into the fish from the top, the fish will turn out salty.) Gently remove the fillets.

[DaveH]

That sounds tastey Now if I could only catch one of those striped dinners

[Coop]

Sounds good :chef:

[Sam]

If I ever do catch a nice rockfish, I'm taking it to Steve's House :up:

Can you recommend a wine with that? I assume white?

[Skylar]

At my place we only serve Red! The days of white with fish and red with meat are long over!
BUT Remember...


Vinum apostatare facit etiam sapientes!

Anyone know the translation?

[DaveH]

I have enough trouble with English (fishing slang)

[Skylar]

Latin...


Wine makes even the wisiest go astray!

[Sam]

What's it say about beer?