Himalayan Salt Plate Halibut with Mojo Criollo
Courtesy of Sonia Margarita
Don’t know what a salt block is? It’s just what it sounds like! A giant slab of salt that you cook on. If you live in Santa Barbara you can head over to SALT on State Street to pick one up. If you aren’t in the area or are just lazy, you can order salt blocks online at .
NOTE: Whether you already have a salt block, just got one, or are planning on buying one, be sure you know how to cook and maintain your edible cookware by reading the do’s and don’ts of salt block cooking FROM MARK BITTERMAN. He also has some helpful hints of what to look for when buying a cooking block so be sure to check it out if you haven’t make your purchase yet.
Ingredients
- 4 Steak Halibut pieces
- 2 Tablespoons olive oil
- 2 Tablespoons Herb the Provence
- lemons
Mojo Criollo
- 1/2 cup tomato sauce
- 1 tablespoon tomato paste
- 6 large pimiento stuffed olives cut into round pieces
- 1 tablespoon capers
- 1 jar diced pimientos
- 1 big onion cut into half moon pieces
- 8 crushed garlic cloves
- 4 tablespoon olive oil
- 3 bay leaves
- 1/2 cup white wine
- 2 beefsteak tomatoes or 4 roma tomatoes cut into 1/2″ pieces
- freshly ground black pepper
Preparation
Heat salt block over medium on the grill or gas stove for 45 minutes (until it reaches 400-550F).
While the block is heating, heat oil in a medium sauce pan and cook onion, garlic and pepper for 5 minutes. Add the rest of the ingredients for Mojo Criollo but tomatoes and cook 15 minutes stirring occasionally. Add tomatoes and cook for 3 more minutes.
When the block is up to heat, season fish with olive oil and herbs and throw on the slab, it should sizzle. Cut lemons in half and place on slab to warm up. Cook fish for 3 1/2 minutes per side or until flaky. Remove, place on serving plate, squeeze warm lemons on top, and pour warm mojo criollo sauce on to finish the dish.
