The Gulf of Mexico restores us. Normally our minds are on a hundred different things, and as soon as our feet hit the beach we calm down and live in the moment, only aware of the sea gulls squawking and the tide moving in and out as we scour the sand below us for treasures washed up from distant shores. Walking on the beach in relative solitude ironically makes me feel more connected to everyone, maybe because the warm gulf waters connect to the rest of the world in some fashion.
No matter how long we’re able to spend at the beach we have to leave too soon, and in addition to whatever treasures Jan and I manage to find and put into the car before making the trip home, we always make at least one more stop on our way out of town.
This time we stopped at L-Head Seafood and Bait House, a new discovery for us. Located at the Corpus Christi Marina, the L-Head gets its seafood directly from the shrimp boats that tie up to the dock a mere twenty feet away. We picked up a beautiful black drum to use in this recipe.
Moist and salt dome aren’t two things that you would normally find in the same sentence, but let me tell you, salt dome baked fish is not only moist, but it’s easy to make and will impress almost anyone you make it for. The black drum that we picked up was two pounds, perfect for the two of us and oh, so moist and flaky when done.
The heat of the oven will turn the bright white salt dome into the same shade of tan as the sandy beach we so reluctantly left behind, one more reminder of our day at the shore. We hope you’ll give this recipe a try, we think you’ll enjoy it as much as we did.
- 1 fish, about 32 ounces
- 4 boxes salt 104 ounces (26 ounces X 4)
- 4 egg whites
- ¼ to ½ cup cold water
- 1 lime
- 1 lemon
- sprig of fresh parsley
- mix salt and egg whites until the consistency of paste
- add water if needed to reach the proper consistency
- place parchment paper over a large sheet pan
- lay down a base of about ⅓ of the salt mixture on parchment paper, slightly larger than fish
- lay fish on base
- alternate lemon and lime slices in cavity of fish
- place parsley sprigs in cavity of fish
- cover fish with remaining ⅔ of salt mixture
- bake at 450 degrees Fahrenheit for 30 minutes