Salt-Grilled Sea Bass with Nectarine Salsa - Life:Beautiful Magazine
When cooked on a searing slab of Himalayan salt, pearly white sea bass separates into tender, buttery flakes.
Ingredients
- 1 (12×8×2-inch) Himalayan Pink Salt block (cookware)
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 ½ pound sea bass* fillet or 4 (6-ounce) fillets
- 2 (2-finger) pinches Lemon Flake or Fleur de Sel de Camargue salt
- Nectarine Salsa (see below)
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