Try baking the fish in Salt Crust.
Egg Whites mixed with Kosher Salt (coarse) till its like wet sand
Stuff cavity with aromatics, lemon, ginger, chili, thyme, etc.
Put a layer of the salt mix on a oven proof dish, lay fish on top, then completely seal the top with a thick layer of the salt mix
Bake at 350 till done, depends on size of fish, but its hard to overcook it.
Shawn & the crew of S/V Windgeist
1982 Tartan 37 CB - Hull #358
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Last edited by T37Chef; 10-25-2009 at 09:46 PM.