Sea bass on a Himalayan Salt Block

Ross in Ventura · Jun 27, 2011

I went to the Oxnard Harbor where they have a farmers market and fresh fish on Sunday

Seasoned with lemon, butter, and Holy Smoken Chipotle seasoning

Pre heated the Egg and salt block to 500* for 1 1/2 hrs. Put the sea bass on for 3-min. a side

Flipped @ 3-min.

It turned out wonderful you can put the holy smoken chipotle on just about anything. Served with mashed potatoes and a green salad

Thanks for looking

Ross

tmehlhorn · Jun 27, 2011

mmmm. wish i lived where i could get fresh seafood, kinda hard, virtually impossible in ks. Nice pics

sandiegobbq · Jun 27, 2011

Ross in Ventura said:
I went to the Oxnard Harbor where they have a farmers market and fresh fish on Sunday

Seasoned with lemon, butter, and Holy Smoken Chipotle seasoning

Pre heated the Egg and salt block to 500* for 1 1/2 hrs. Put the sea bass on for 3-min. a side

Flipped @ 3-min.

It turned out wonderful you can put the holy smoken chipotle on just about anything. Served with mashed potatoes and a green salad

Thanks for looking

Ross

Very interesting.

What are the advantages of using the salt block?

Ross in Ventura · Jun 27, 2011

sandiegobbq said:
Very interesting.

What are the advantages of using the salt block?

It helps with the flavor and the fish stays moist

Ross

Phubar · Jun 27, 2011

Great stuPh Bossz!

big brother smoke · Jun 27, 2011

Great looking fish, Ross. Now if I can only find the time to get on the drink and catch one of those SeaBass.

bigabyte · Jun 27, 2011

Absolutely beautiful!

HB-BBQ · Jun 27, 2011

Man that looks amazing Ross. White seabass is one of my all time favorites and they are blast to fish for...

syndicate559 · Jun 27, 2011

where did you score the salt block? My little bro has served seared Ahi on a salt block before, but it didn't look like yours. I'm assuming you can't re-use it?

HeSmellsLikeSmoke · Jun 27, 2011

That really looks delicious Ross. Thanks for sharing with us.

Grabnabber · Jun 27, 2011

That's my kind of meal. I like your style, brother! :thumb:

Ryan Chester · Jun 27, 2011

That C Bass looks great!!!

cowgirl · Jun 27, 2011

It looks wonderful Ross!! I'm sure it tasted wonderful too. :thumb:

Ross in Ventura · Jun 28, 2011

syndicate559 said:
where did you score the salt block? My little bro has served seared Ahi on a salt block before, but it didn't look like yours. I'm assuming you can't re-use it?

Yes you can re-use it, it keeps food moist
http://www.saltworks.us/himalayan-Rectangle-platter.html

Ross

chad · Jun 28, 2011

Neat technique. I looked up salt block cooking yesterday and found it pretty interesting. The salt blocks aren't too expensive so I might have to give it a try. We cook a lot of grilled fish and this appears to be a really good technique for fish!!
Thanks for the post.

boogiesnap · Jun 28, 2011

outstanding!

that reminds me, i gotta dig mine out...

orangeblood · Jun 28, 2011

ross - very nice!

the blocks are pricey, do you think they are worth it? (flavor and cooking ease)

BigFoote · Jun 28, 2011

That looks great. I've seen Salt Blocks in a local store for around $100, and wondered how they performed. How do they do with steaks?

Sea bass on a Himalayan Salt Block

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