Salt-Crusted Fish with Aji Verde Sauce

Name: Salt-Crusted Fish with Aji Verde Sauce
Cuisine: American
Ingredients: 3 lb [1.2 kg] whole white fish with skin, tail, and head on, gutted (red snapper, grouper, dorado, sea bass, haddock, and even salmon all work); 3 lb [1.2 kg] whole white fish with skin, tail, and head on, gutted (red snapper, grouper, dorado, sea bass, haddock, and even salmon all work); 2 Tbsp finishing-quality olive oil; Aji Verde Sauce; 8 sprigs thyme; 8 sprigs fresh rosemary; Zest and juice of 2 lemons; 3 egg whites; 4 cups [1.2 kg] salt; 3 lb [1.2 kg] whole white fish with skin, tail, and head on, gutted (red snapper, grouper, dorado, sea bass, haddock, and even salmon all work); 3 lb [1.2 kg] whole white fish with skin, tail, and head on, gutted (red snapper, grouper, dorado, sea bass, haddock, and even salmon all work); 3 lb [1.2 kg] whole white fish with skin, tail, and head on, gutted (red snapper, grouper, dorado, sea bass, haddock, and even salmon all work); 3 lb [1.2 kg] whole white fish with skin, tail, and head on, gutted (red snapper, grouper, dorado, sea bass, haddock, and even salmon all work); 3 lb [1.2 kg] whole white fish with skin, tail, and head on, gutted (red snapper, grouper, dorado, sea bass, haddock, and even salmon all work); 2 Tbsp whole black peppercorns; 2 Tbsp dried fennel; 4 bay leaves

Preparation info

4 to 6
servings

Difficulty
Easy

Appears in

Southern Grit

By Kelsey Barnard Clark

Published 2021

About

This fish recipe is from culinary school and has been serving me well since graduation. It is a simple, showstopper dish, my favorite kind. I love serving this for an intimate party, placing it in the middle of the table for guests to share from. Top it with Aji Verde Sauce and serve with a side of BLT Butter Bean Salad for your new go-to dinner party menu.

Ingredients

Americas
United States
Dinner
Fish course
Gluten-free
Pescatarian
South America

Ingredients

Method