Fin to Fork: Salt-Baked Big Fish and Vegetables with Fresh Salsa Recipe

I first learned this way of making fish from the Argentine grillmaster Francis Mallmann (I wrote the book Seven Fires with him). In the years that followed, I would salt-bake a fish and bring it over to the Orvis store in Manhattan each year. They’d get a winery or liquor company to donate something to … Continue reading Fin to Fork: Salt-Baked Big Fish and Vegetables with Fresh Salsa Recipe