RecipeMuncher

This unbelievably huge steamed red snapper was served to 4 adults and 2 kids. Succulent with ginger and dark soy sauce garnished with ringlets of spring onion…

Strawberries and Avocados together in a salsa?I had all the ingredients for this salsa on hand, and a couple of nice Red Snapper fillets ~ so I gave it a go.I love dishes like this ~ you can make the salsa a bit ahead of serving time, then just grill the fish which just takes moments ~ and dinner is served.This could be cooked on the outdoor grill, but this time I cooked it on the stove top

I’m never too excited about baking fish–fish in the oven usually means a smelly kitchen in my mind. Then there’s this concept of salt crusting fish. Maybe you’ve heard of it before–you start with a whole fish, cover it all over with a thick layer of salt (yes, its a lot of salt), and bake it. The way it works is the salt forms a hard crust while the fish cooks inside (stuffed with various aromatics), retaining a tremendous deal of moisture and yielding incredibly tender, delicious fish that quite simply highlights the inherent flavors of great fresh fish. I thought I’d give this a shot and made Salt Encrusted Yellowtail Snapper.

<img src=”http://www.recipemuncher.com/wp-content/plugins/wp-o-matic/cache/9bae0_salt_encrusted_yellowtail_snapper-7.jpg” alt=”" width=”500″ height=”332″ class=”alignnone size-full wp-image-1576″ …