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Featured Salt Encrusted Black Sea Bass Updated 5/13

Discussion in 'Grilling Fish' started by tropics, May 12, 2018.

  1. tropics

    tropics Smoking Guru ★ Lifetime Premier ★

    Used my Weber Spirit 300 set at 350°F
    Made a mix of Kosher Salt,Egg Whites & Water on a double layer of foil
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    Stuffed the cavity with Lemon & Dill
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    Lay the fish on the bed of salt
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    Cover with the rest of the salt
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    On the grill till it gets to 145°F IT
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    Made a Lemon-Dill Beurre Blanc Sauce
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    Crack the salt crust
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    Remove the skin with a spoon & fork carefully
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    Now take the top layer of fish off the bones
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    Served with some sprouts & mashed taters
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    Thanks for watching
    Richie

    Be sure to do the bottom of the fish the same time,if left with skin and any salt it will get overly salty.
     
    Last edited: May 16, 2018
  2. gmc2003

    gmc2003 Master of the Pit

    Looks really tasty Richie, I could go for a plate of that.

    Point for sure.

    Chris
     
  3. tropics

    tropics Smoking Guru ★ Lifetime Premier ★

    Chris That was a first for me I have wanted to do it for years.Thanks for the point I appreciate it
    Richie
     
  4. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    ME TOO!! I have been wanting to do that forever!~ So what did you think about it Richie? Good? Great? Out frickin standing?
     
  5. bdskelly

    bdskelly Smoking Guru OTBS Member SMF Premier Member ★ Lifetime Premier ★

    Over the top Richie. Like! B
     
  6. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I think Richie is going Pro on us Brian...... "Salt encrusted fish with a Lemon-Dill Beurre Blanc Sauce", (If you say it in french, you can charge more money). Thats it, I bet he's opening his own restaurant! Going to bring in his fresh catch each day and amaze folks. I'd eat there!
     
  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    Holy Shoot Brother!!!
    Getting Fancy on us!
    Looks Mighty Tasty! :) Was it worth the extra effort?
    Like.

    Bear
     
  8. tropics

    tropics Smoking Guru ★ Lifetime Premier ★

    Kevin this kept the fish from drying out,taste fantastic the salt does not penetrate the flesh.Next time I will add some dill and lemon on the skin also.Thanks for the Like I appreciate it
    Richie
     
  9. tropics

    tropics Smoking Guru ★ Lifetime Premier ★

    B Thanks it is nice to get out an play with the food on the gas grill,kettle was busy cooking for tomorrow.Thanks for the Like I appreciate it
    Richie
     
  10. WaterinHoleBrew

    WaterinHoleBrew Smoking Guru OTBS Member SMF Premier Member

    Top notch cook my friend!
     
  11. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Well, you made my mouth water, Richie! Big point!
     
  12. tropics

    tropics Smoking Guru ★ Lifetime Premier ★

    Say it in French LMAO I can't say it in English
    Going Haddock fishing on Tuesday That would be 1 real sweet fish to do it with.
    Richie
     
  13. tropics

    tropics Smoking Guru ★ Lifetime Premier ★

    Brother John the texture of the fish was moist,flaky as could be.So yes the extra effort was worth it,thanks for the Like I appreciate it
    Richie
     
  14. GaryHibbert

    GaryHibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    I'm glad you tried this Richie. I've often wondered about salt encrusted. Just wasn't sure it wouldn't end up like salted fish, which I really DON'T like. Yours looks delicious, and that sauce.......sure would like to know more about how you made it.
    POINT
    Gary
     
  15. SmokinAl

    SmokinAl Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Great looking meal Richie!
    I have been wanting to try the salt thing for some time now.
    I think you may have pushed me over the edge.
    Great write up & congrats on making the carousel!
    Al
     
  16. wimpy69

    wimpy69 Smoking Fanatic

    Really nice, en papillote or salt crusted methods I feel is the best way to cook fish. Keeps it so moist and really locks in flavor. The sauce also looks nailed. If i'm not mistaken isn't sea bass opening on the 15th in nj ?
     
  17. tropics

    tropics Smoking Guru ★ Lifetime Premier ★

    Justin Thank you seeing all the food being cooked on here,has to make you a better cook.Thanks for the Like my friend I appreciate it
    Richie
     
  18. tropics

    tropics Smoking Guru ★ Lifetime Premier ★

    Disco Thank you its probably the Lemon sauce Thanks for the Point I appreciate it
    Richie
     
  19. tropics

    tropics Smoking Guru ★ Lifetime Premier ★

    Gary first time I heard about using salt like that,the guy did a whole Turkey.
    The sauce I didn't use the ingredients they listed,what I had I worked with.
    http://www.finecooking.com/recipe/lemon-dill-beurre-blanc
    I used garlic not shallots,salted butter instead of unsalted.
    Thanks for the Point I appreciate it
    Richie
     
  20. tropics

    tropics Smoking Guru ★ Lifetime Premier ★

    Al Thanks I am sure you will enjoy it when you do,I just posted the link for the sauce.Thanks for the Like and the ride on the carousel I appreciate it
    Richie
     

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