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