Fish in a Salt Dome

Preparation info

  • Serves

    two to six

    , depending on the size of the fish. (figure about ten ounces of whole fish per person.)
    • Difficulty

      Easy

Appears in

Tom Fitzmorris's New Orleans Food

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

  • About

The late chef Jamie Shannon prepared this dish for a dinner I had at the chef’s table in the kitchen of Commander’s Palace in 1992. It was as delicious as it was dramatic. The whole fish was presented on a pan covered with the mound of salt in which it had been baked. The salt formed a shell that had to be broken. Amazingly, the fish was not salty at all—just full of elemental fish flavor. For this recipe, I’d recommend pompano, red snapper, Spanish mackerel, or other nice