Categories:Dinner Halibut, Cod, Red Snapper, Tilapia & Sea Bass
If you already own a cooking Himalayan Salt Block, you will know how to do this. For me, it was a beautiful gift from our youngest son that lead me into a whole new cooking method. I can see so many possibilities for this. Mine is a pink Himalayan Salt block designed for cooking (cookware grade).
The cooking blocks must be at least 1 1/2-inch thick with 2-inches thick being preferred. The Himalayan salt block will impart savory salt flavor when used to cook foods. The blocks can be used for hot or cold/room temperature dishes. The amount of salt imparted to the food seems to depend on the moisture of the food; the more moisture, the more saltiness absorbed.
This delicious Sea Bass recipe, comments, and photos were shared with my by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.
Sea Bass with Broccolini on Himalayan Salt Block Recipe: