Pompano in a Salt Crust Recipe

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Type: Pompano in a Salt Crust Free Cooking Recipe – Fish And Seafoods

Um! Yummy!

Ingredients / Directions
6 to 8 leaves romaine lettuce
1 1/2 or 2 pounds pompano
cleaned
and with head and tail on
Salt
to taste
Pepper
to taste
Small bunch parsley or other fresh herbs
1 (3 pound) box kosher salt
1/4 pound butter
1/2 teaspoon cumin
2 to 3 sprigs fresh cilantro
chopped
1 lemon
quartered Blanch romaine leaves in boiling water for 30 seconds to soften them. Drain
rinse in cold water
drain
and pat dry.

Season fish lightly inside and out. Stuff cavity with parsley or herbs. Wrap fish entirely in the romaine leaves. Place a thick layer of salt in a deep baking dish. Add the fish and cover with salt
at least 1 inch deep on top. Sprinkle salt lightly with cold water to help the salt solidify while baking. Bake at 400 degrees F for 40 to 50 minutes.

Crack the crust
remove fish from salt
and then from its green wrapper. Remove fillets from the backbone
top and bottom
and place on a serving platter. Melt butter with cumin and coriander and pour over the fillets.

Serve with lemon quarters. Serves 2.

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