Name: Salt-Crusted Black Sea Bass Escabeche
Yield: Makes 2–4 servings
Cuisine: Spanish
Ingredients: 1 tablespoon smoked paprika; 1 tablespoon granulated garlic; 1 red bell pepper, julienned; 1 black sea bass, 2–2½ lb, dressed; 1 cup water; 4 cups kosher salt; ¼ cup extra-virgin olive oil; 1 teaspoon kosher salt; Grated zest and juice of 1 lemon; ¼ cup honey; 1 Scotch bonnet or habanero chile, minced (optional); ½ red onion, julienned; 1 Fresno chile, julienned; ½ cup finely chopped fresh flat-leaf parsley; 2 cloves garlic, finely grated with a zester

Preparation info

Makes
2–4
servings

Difficulty
Easy

Appears in

Salt & Shore

By Sammy Monsour and Kassady Wiggins

Published 2024

About

Black sea bass is known for its delicate flavor and tender, succulent meat. In the United States, it’s fished sustainably from Massachusetts to the Gulf Coast of Florida using responsible catch methods, including rod and reel, longline, and handline. If you can’t get your hands on a black sea bass, striped sea bass, snapper, or rockfish is an excellent substitute.

Salt-baking whole fish as we do here is inspired by a technique developed by Spanish fishermen, with origins and influen