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4-5 lbs. Chilean Seabass
Onions (Chopped)
Celery (Chopped)
Garlic (Chopped or cloves)
Green Peppers (Chopped)
Fresh Lemon Peel
Rock Salt
This mixture can be made to your order-you can add to mixture or delete what you do or do not want. The Bass should be gutted and the head removed. Also, the scales should be left on the fish. The scales will help keep the meat from getting too salty while cooking. Depending on your taste, put any combination of the above ingredients into the body cavity of the fish.
Cooking the fish-Get a non-reactive pan or glass dish (deep as a roasting pan) make a layer of Rock Salt on the bottom and place fish and mixture in the middle of the pan and cover the fish with Rock Salt (sides and top), have a least one inch of Rock Salt on top of fish. Dampen the top salt with very little water-this will help the salt to fuse together while cooking. The seated salt will act like a pressure cooker-if the fish is 4-5 lbs. you will need to cook at 375 degree F. for about 60 minutes. After cooking the salt will need to be cracked to serve. Caution there will be steam vented when you break the salt.
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