1½ cups (375 ml) La Baleine Coarse Sea salt or Windsor
Coarse Kosher Salt®
4 halibut fillets (with skin), about 1½ lb (750g)*
1 lemon, thinly sliced
4 oz (125 g) roasted red peppers, drained (2/3
cup/150 ml)
2 cups (500 ml) cubed French bread, crust removed
1 garlic clove, chopped
1 tbsp (15 ml) each finely grated lemon zest and lemon juice
1 tsp (5 ml) La Beliene Coarse Sea Salt or La Beliene fine Sea
Salt
1/3 cup (75 ml) olive oil
*if desired, substitute
Halibut with other fillet such as trout, snapper or salmon
Preparation
Spread salt in large cast iron or heavy pan. Heat on medium-high
for about 4 minutes, or until salt is hot. In the meantime, arrange
a few slices of lemon on top of each fillet. Place fillets skin
side down on top of salt. Cover, reduce heat to medium and cook
for approx. 8 minutes per 1 inch (2.5 cm) thickness. Check after
5 minutes; if salt is starting to smoke excessively, turn down
heat. Fish is done when opaque and starting to flake. Do not overcook.
Using lifter, transfer fish to cutting board. Carefully lift off
skin from fish, brushing off any clinging salt. Serve with topping.
Red Pepper Sauce: Using
food processor, process all ingredients except oil, until smooth.
With machine running, drizzle oil through feed tube; process until
thickened. Makes about 1 cup (250ml)
Makes 4 servings; 1 fillet + ¼ cup (50 ml) sauce
per serving
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