red snapper – Mel's Mosaic

Finally made it to the DC Fish Market on Maine Avenue last month. I have only lived here how long (next year will be 15 years) and have been meaning to get there. It’s full of great fish vendors and tons of stuff to check out.

So much amazing seafood!

My friends and I decided we’d each grab something to contribute for dinner that night. After surveying, I decided on shrimp, and I couldn’t just grab everyday shrimp, that would be too easy for a fish market. I saw these big guys that I could not turn down — U5s. If you’re not completely sure what than means, it’s that there are 5 or less shrimp per pound! When you see ‘normal’ shrimp selection in the grocery store, there/they are 21-25, 31-40, in most cases. But really, U5? The pictures do them no justice.

When we got to the kitchen, I could pretty much cozily fit the three of them that I purchased for the three of us in one pan. Just seared them with some olive oil and garlic.

We also picked up some oysters and a red snapper. Great dinner!

I have been on a mission lately to make a salt cake fish and finally got it done. I did some research and various recipes came up with different takes on the concept. Type of fish varied, what to stuff the fish with, how to make the salt cake, cooking temp & time. So, between the research and the guy at the fish shop, I went at it. I opted for a nice red snapper and for 2 people the fish shop suggested about 2 lb. fish (jumping ahead, there was a good amount left).

For stuffing it, I opted for peppercorns, bay leaves and grapefruit.

Next, the caking! For this one, I took a recipe suggestion and put salt (only) on the baking sheet, then the fish on top of that, then caked the fish in salt.

Threw it in the oven at 450 degrees for about 20 minutes (roughly 9 minutes/pound per some recipes). When it was done…nicely browned salt around the edges.