WEEK 30
Your Best Way to Cook a Whole Fish
Like roasting a chicken, cooking a fish whole is a great way to preserving flavor and moisture. Whether you like to roast it with aromatics, bake it en papillote or steam it with fresh ginger and garlic, we want to hear about your preferred method for getting the most out of your fish. And don't forget to include any great presentation ideas!
22 entries
About the
Contests
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Contest Slideshow
Your Best Way to Cook a Whole Fish
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Amanda empties 2 pounds of sea salt into a bowl.
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Egg whites moisten the salt, and the mixture becomes a thick, grainy paste.
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Amanda has fun custom designing the bed of salt for our red snapper.
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Before being laid to rest on his salt bed, the snapper is filled with parsley, lemon and fennel fronds.
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Now for the fun part: we take fistfuls of salt and pat them all over the snapper to create a thick, even coating.
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We tried to be courteous, leaving his eye uncovered until the very end.
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Amanda cheerfully dispatches him to the oven.
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While the fish bakes, we chop some garlic...
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and parsley for the gremolata, adding the zest of a lemon as well.
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Perhaps even more fun than coating the fish is breaking open and removing the hard crust once it's cooked.
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It's a two person job.
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Contest Slideshow
Your Best Way to Cook a Whole Fish
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Merrill slices some tomatoes and lemons for stuffing in the belly of the fish. (You can skip the tomatoes this time of year.)
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A nicely cleaned fish.
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Merrill stuffs the fish as if she were neatly packing a suitcase.
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Then Merrill tied it up with twine -- not too tight.
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The fish is lying on a cedar plank that we soaked in water for a couple of hours.
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The temperature dipped below 50F so Amanda came prepared. Merrill, however, is a braver soul.
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This is the fish after just a few minutes on the covered grill. Its skin turns the color of whiskey.
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It's a smoky affair. That's Amanda's backyard view -- a true Brooklyn neighborhood. If it were a clear day, you'd see the tops of some of the buildings in Lower Manhattan, too.
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The plank caught fire which, in retrospect, looks terrific. In the moment, it caused some panic. Didn't want a scorched fish for our final photo!
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Looking like it were made of bronze.
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Now, looking rather prehistoric. In a good way.
All Entries
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Married Sardines
added by Cordelia
over 3 years ago -
Baked Whole Red Snapper in Tahini Sauce
added by WinnieAb
over 3 years ago -
North African Sea Brass in paprika oil
added by Janneke Verheij
over 3 years ago -
Fish Cooked in Banana Leaves with Tomatillos...
added by wanderash
over 3 years ago -
Tea-smoked mackerel
added by Kitchen Butterfly
over 3 years ago -
Roasted Pompano with Blood Orange Avacado...
added by SippitySup
over 3 years ago -
Pan-fried bream
added by Kayb
over 3 years ago -
Whole Seabass with Cherry Tomatoes and...
added by Maria Teresa Jorge
over 3 years ago -
Roasted Sea Bass on a Bed of Pepper Ribbons...
added by shayma
over 3 years ago -
Pan Roasted Branzino with Avgolemono Sauce...
added by melissav
over 3 years ago -
Grilled (or Baked) Bluefish
added by Loulies
over 3 years ago -
Jerk Fish
added by Kitchen Butterfly
over 3 years ago
