Recipe
Salt Crusted Whole Baked Fish Seafood alla Siciliana
Chefs Alessandro Moncada & Riccardo Giuli Cambusa Italian Restaurant and Bar Serves 4-6
www.foodanddrink-caribbean.com
INGREDIENTS 1 red snapper or other suitable whole fish, about 11⁄2 pounds, cleaned and scaled 1 lemon, sliced Several sprigs of flat leaf parsley
110
3 bay leaves 1 tbsp. small capers 4 cups natural Barbuda sea salt or kosher salt ¼ cup water Extra virgin olive oil Lemon wedges to serve
Method: Pre-heat oven to 375º degrees. Tuck the lemon slices, parsley, bay leaves and capers into the cavity of the fish. Set aside. Combine the salt and water in a bowl, mixing well until the salt has the consistency of damp sand. (If the mixture feels too wet, add more salt; if too dry, add a little water). Line a large rimmed baking sheet or baking dish with foil or parchment paper. Using half of the damp salt, form a bed for the fish. Place the fish on top, and pack the remaining salt over the top of it to form a covering. Bake the fish to an internal temperature of 135º-140º degrees, about 25 minutes. Use an instant read thermometer to check temperature. Remove from the oven and let stand for 10 minutes. When your fish is done, crack-open the salt crust and brush off the excess salt from the flesh. Fillet the fish and serve with lemon wedges and a drizzle of extra-virgin olive oil and enjoy!
A
t the heart of all Sicilian cooking lies a handful of essential ingredients - olive oil, sea salt, capers, anchovies and tomatoes. Following these simple principles, I propose to offer you a recipe for whole fish baked in a crust of salt. In Italy’s coastal areas, fresh whole fish is often baked in a salt crust, a cooking method developed by the Etruscans, a civilization of ancient Italy. The method, common in Sicily, is remarkable simple, and produces an exceptionally moist, perfectly seasoned fish with little effort. Fish is usually stuffed with aromatics herbs, and baked covered with a salt crust. Once cooked, the crust is then broken open revealing the plump flesh. The fish is taken apart and served with a drizzle of fragrant extra virgin olive oil and a wedge of lemon, both showcasing the essence of the fish. Served in typical family dining style, this fish is dazzling, especially when “whacked open” with a hammer! Most Americans do not cook boned whole fish, but if you love fish, this is a technique you must try. This recipe calls for a small whole fish, about 11⁄2 pounds. I used a large, 5-pound red snapper and simply tripled the amount of salt and doubled the cooking time. Because of the simplicity of this dish, use of the best quality ingredients is a must!