Baking a whole fish in a crust of salt is a culinary illusion of the highest order. On the table, it is not only delicious, moist, and tender but also absolutely stunning — a show-stopping centerpiece ...

Ashley Day is Food & Wine's associate editorial director. She's edited and directed food and travel content at USA TODAY, the Institute of Culinary Education, and Chef & Restaurant magazine, and ...

The effect of salt-baking is similar to baking (steaming) in parchment paper, Stewart writes in her newest cookbook, "Martha Stewart's Cooking School." The salt absorbs steam and becomes a hard shell ...

A fish I've never encountered outside Peru, chita is a type of grunt with tender white flesh. This preparation is well suited to branzino, but you can use any white fish with firm but tender flesh, ...

Preheat oven to 450 degrees. Pat fish dry. Fill a sheet pan large enough to fit fish with a ¼-inch layer of salt. Place fish on top and mound remaining salt so it completely covers fish. Roast fish in ...

Add Yahoo as a preferred source to see more of our stories on Google. Often less expensive than fillets, whole fish are sustainable and impressive centerpieces for entertaining. Photo by Victor ...

Often less expensive than fillets, whole fish are sustainable and impressive centerpieces for entertaining. Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christine Keely ...