Salt Encrusted Black Sea Bass Updated 5/13

[tropics]

Used my Weber Spirit 300 set at 350°F
Made a mix of Kosher Salt,Egg Whites & Water on a double layer of foil

Stuffed the cavity with Lemon & Dill


Lay the fish on the bed of salt

Cover with the rest of the salt

On the grill till it gets to 145°F IT

Made a Lemon-Dill Beurre Blanc Sauce


Crack the salt crust

Remove the skin with a spoon & fork carefully

Now take the top layer of fish off the bones


Served with some sprouts & mashed taters

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.

 

[gmc2003]

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

Point for sure.

Chris

 

[tropics]

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

Point for sure.

Chris

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

 

[foamheart]

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

 

[bdskelly]

Over the top Richie. Like! B

 

[foamheart]

Over the top Richie. Like! B

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!

 

[Bearcarver]

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

Bear

 

[tropics]

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

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

 

[tropics]

Over the top Richie. Like! B

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

 

[Rafter H BBQ]

Top notch cook my friend!

 

[disco]

Used my Weber Spirit 300 set at 350°F
Made a mix of Kosher Salt,Egg Whites & Water on a double layer of foil
View attachment 363505
Stuffed the cavity with Lemon & Dill
View attachment 363506
View attachment 363507
Lay the fish on the bed of salt
View attachment 363508
Cover with the rest of the salt
View attachment 363509
On the grill till it gets to 145°F IT
View attachment 363510
Made a Lemon-Dill Beurre Blanc Sauce
View attachment 363511
View attachment 363512
Crack the salt crust
View attachment 363513
Remove the skin with a spoon & fork carefully
View attachment 363514
Now take the top layer of fish off the bones
View attachment 363515
View attachment 363516
Served with some sprouts & mashed taters
View attachment 363517
Thanks for watching
Richie

Well, you made my mouth water, Richie! Big point!

 

[tropics]

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!

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

 

[tropics]

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

Bear

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

 

[GaryHibbert]

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

 

[SmokinAl]

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

 

[wimpy69]

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 ?

 

[tropics]

Top notch cook my friend!

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

 

[tropics]

Well, you made my mouth water, Richie! Big point!

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

 

[tropics]

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

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

 

[tropics]

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

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