Salt-Baked Red Snapper

Name: Salt-Baked Red Snapper
Cuisine: France
Ingredients: 2 limes, cut into 6 wedges each; 2 tablespoons chopped cilantro leaves or to taste; ½ cup shoepeck corn, cooked; 2 dried pasilla chiles, softened in water to cover, drained, and shredded; 2 dried pasilla chiles, softened in water to cover, drained, and shredded; One 4- to 5-pound rockfish, eviscerated only, as described; 4 to 6 pounds kosher salt; Pepper from the mill; Salt; ⅔ cup dry white wine; ⅔ cup fish fumet or substitute; 3 large red bell peppers, seeded and cut into strips; 2 cloves garlic, finely chopped; 1 small yellow onion, chopped; 1 tablespoon pure olive oil

Preparation info

FCR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

Also for larger mackerel, red ocean perch, cabezon, or any fish you like and have access to. The pasillas must have softened completely by the time you prepare the fish. One of the dishes of salt must be large enough to contain the fish with its head on.

Ingredients

1 tablespoon pure olive oil
1 small yellow onion, chopped
2 cloves

Europe
France
Fish course
Pescatarian
Gluten-free

Method

Heat the oil in a medium-size saucepan, add the onion and garlic, and sauté until golden over medium-high heat. Add the pepper strips, fish fumet, and wine and cook together over low heat until a coulis results. Strain through a fine conical strainer and season to taste. Keep warm. The coulis should have the texture of a light sauce, coating the back of a spoon by ⅛ of an inch.