Makes 4 servings
- 1 (12×8×2-inch) Himalayan Pink Salt block (cookware)
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 ½ pound sea bass* fillet or 4 (6-ounce) fillets
- 2 (2-finger) pinches Lemon Flake or Fleur de Sel de Camargue salt
- Nectarine Salsa (see below)
- For gas grilling, preheat the salt block on the grill rack. Set burners to low, cover the grill and heat salt block for 15 minutes. Increase grill heat to medium and heat 15 minutes more. For charcoal grilling, preheat salt block over an indoor stove burner.**
- Meanwhile, combine olive oil and lemon juice; brush over both sides of fish. Place fish, skin side down, on preheated salt block. Cover grill and cook without turning for 18 to 25 minutes or until fish flakes easily with a fork, brushing once when halfway done with oil mixture. Sprinkle with Lemon Flake or Fleur de Sel de Camargue salt. With oven mitts, remove salt block from grill to cool. With a thin metal spatula, remove fish from salt block. Serve with Nectarine Salsa (see below).
- Note: Before cleaning, allow salt block to cool to room temperature. Wet with warm water, scrub to remove food particles and rinse. Do not use soap. Repeat as necessary. Pat dry.
- *Grouper and mahi mahi also work for this recipe.
- **If using a gas stove to preheat, place block directly over lowest flame possible for 15 minutes; increase burner to medium and heat block 15 minutes more. If using an electric stove, place salt block over a heat-diffusing ring to protect block from intense heat. Turn element to low and heat block for 18 minutes; increase burner to medium and heat block 18 minutes more. Once preheated, use oven mitts to move block to a charcoal grill rack over medium coals.
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