BigBendFishing.Net

This is a great alternative to the standard of blackening, baking or grilling. This is from the late Jamie Shannon of Commanders Palace in New Orleans were I received most of my training. This is a great dinner party item and conversation piece. I hope you enjoy...

Salt Crusted Redfish...

One 6-pound redfish, gutted, rinsed, and gills
(but not scales) removed (snapper makes a good
substitute, as does bluefish)
8 pounds kosher salt
1/2 cup extra-virgin olive oil
2 lemons, halved
4 sprigs fresh rosemary or other fresh herb
Freshly ground black pepper to taste
Preheat the oven to 450 degrees F.

Pat the fish dry with a towel. Place a 1/4-inch-thick layer of salt on a sheet pan large enough to keep the fish from hanging over the edges. Place the fish on top of the salt, and, using your hands and the remaining salt, mound the salt so that it completely covers the fish.
Place the fish I the oven for 1 hour (or 10 minutes per pound), or until an instant-read thermometer inserted into the thickest part of the fish registers
an internal temperature of 130 degrees F.
In a saucepan over low heat, bring the olive oil to 185 degrees F. and
add the lemon halves, rosemary, pepper and a touch of salt from the crust
of the fish. Remove from the heat and let steep.
Brush off the excess salt from the fish. You should have a hard, white
crust that encases the entire fish. Crack off the top part of the crust.
With a fork, poke into the skin near the dorsal fin at the top of the fish,
and run a tine of the fork under the skin up the back of the fish to the
head, then in the opposite direction to the tail. Still using the fork, peel
the skin back from the length of the fish, being careful not to let the fish
flesh touch the salt. Using two large spoons, remove the top fillet and
neatly place it on a serving platter. Remove the backbone by lifting it
from the tail toward the head. Before removing the bottom fillet, push
all of the small fin bones off to the side. Remove the bottom fillet in the largest pieces possible, removing any bones that you see.
With one of the spoons, take up any liquid remaining in the pan and
spoon it over the fish. It’s loaded with flavor.
Serve with a touch of the rosemary-infused olive oil. Garnish with a
sprig of rosemary and a lemon half.

Sounds good - all but the part about substituting a bluefish. I've tried 9 ways from Sunday to cook a bluefish and have it turn out decent, but have not even come close to making it edible.
- Steve Stinson

Rule #1 of Bluefish cooking.
Bleed the Bluefish as soon as it hits the net.

Good recipe CRT.

Thanks for that recipe. Might just have to try it.

That's what I've been waiting for Brian. Now let's go catch a couple of 6# reds so we can try it out.

The best way to prepare a bluefish involves a blender, menhaden oil, cat food, a freezer, and a 1/2 gallon bucket to act as the mold !!!!!

So as to get this recipe straight, the fish should have the scales on or off? and not split down the middle, but whole? And is 8 lbs of salt correct?

The way I read it...Scales on...Not split...Yes 8lb of salt...if I am thinking correctly, you would need that much salt to properly cake around the fish..the salt acts like an oven and also absorbs excess liquid from the fish as it cooks. It would be similar to cooking it in a large dutch oven. Sounds very tasty.
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Chef Jamie Shannon, made his mark at Commanders Palace in New Orleans, where I worked with him. He was originally from New Jersey. Blue fish is commonly caught off shore there, hence his addition to the recipe. As for me, bluefish is at the bottom of my preferred eating list. Yes you leave the scales on, and yes pack it in salt. It keeps it moist. Y'all try it and let me know how it goes... Stay tuned for other great recipes... And hopefully pics of the haul on the Reel Thyme.

Pull the progress bar in the video to the 3:30 mark and you can watch the prep on video.

http://www.youtube.com/watch?v=c35pYjBi8KY&t=3m27s[/video]