Recipe courtesy of Emeril Lagasse
Total:
1 hr 10 min
Active:
30 min
Yield:
8 servings
Level:
Advanced

Ingredients

Chimichurri Sauce:
  • 1 cup extra-virgin olive oil
  • 1 cup chopped fresh flat-leaf parsley 
  • 2/3 cup sherry vinegar 
  • 4 tablespoons chopped fresh basil
  • 3 tablespoons minced garlic 
  • 2 tablespoons lemon juice 
  • 2 tablespoons minced shallots 
  • 1 tablespoon chopped fresh oregano
  • 1/4 teaspoon crushed red pepper 
  • Kosher salt and freshly cracked black pepper 
Salt-and-Herb-Crusted Hogfish:
  • 1 whole hogfish or red snapper (about 6 1/2 pounds), cleaned and scaled
  • 2 tablespoons olive oil 
  • 2 teaspoons Emeril's Essence or other Creole seasoning 
  • One 3-pound box kosher salt 
  • 1/2 cup chopped fresh basil
  • 1/2 cup chopped fresh parsley, plus more for garnish
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh tarragon
  • 1/4 cup lemon zest plus 2 tablespoons juice 
  • Juice of 2 oranges (about 1/2 cup) plus 1 tablespoon zest
  • Freshly ground black pepper

Directions

For the chimichurri sauce: In a large bowl or with a mortar and pestle, combine the olive oil, parsley, sherry vinegar, basil, garlic, lemon juice, shallots and oregano. Stir or pound just until well blended (do not puree). Add the crushed red pepper, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cover with plastic wrap and reserve at room temperature for up to 6 hours.

For the hogfish: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

With a sharp knife, make five angled slits, about 1 1/2 inches apart, on each side of the fish. Rub the fish with the olive oil; season with 1 teaspoon Essence on each side. Place the fish on the prepared baking sheet.

Combine the kosher salt, basil, parsley, cilantro, tarragon, lemon zest and juice, orange juice and zest and 1 teaspoon pepper in a large mixing bowl; mix well. Mound the salt mixture evenly on the surface of the fish, leaving the head and tail uncovered. Firmly press the mixture into the flesh.

Bake for 30 to 35 minutes. Let cool for 2 minutes. Beginning at the tail end, lightly pound the salt crust to crack it open, using the back of a heavy spoon or a mallet. Carefully pull off the salt crust. With a small spatula or wide knife, remove the flesh from the bone on the top side of the fish. Remove the back bone and serve the flesh from the bottom side.

Spoon some of the chimichurri sauce over each serving. Garnish with parsley.

Categories:

IDEAS YOU'LL LOVE

Hogfish Fajitas

Recipe courtesy of Cooking Channel

Hogfish with Zellwood Farms Corn

Recipe courtesy of E.M. Reidt

Chef Michael Schwartz's Hogfish Ceviche

Recipe courtesy of Michael Schwartz

Horseradish and Salt-Crusted Prime Rib

Recipe courtesy of Tyler Florence

Garlic and Herb Crusted Lamb Chops

Herb Crust

Recipe courtesy of Lavender Fields Farm

Salt Crusted Snapper

Recipe courtesy of Laura Calder

Salt-Crusted Tuna

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Luke Nguyen's France

7:30am | 6:30c

Luke Nguyen's France

8:30am | 7:30c

Luke Nguyen's France

9:30am | 8:30c

Cupcake Wars

10am | 9c

Cupcake Wars

11am | 10c

Cupcake Wars

12pm | 11c

Cupcake Wars

1pm | 12c

Cheap Eats

2pm | 1c

Cheap Eats

2:30pm | 1:30c

Cheap Eats

3pm | 2c

Cheap Eats

3:30pm | 2:30c

Cheap Eats

4pm | 3c

Cheap Eats

4:30pm | 3:30c

Cheap Eats

5pm | 4c

Cheap Eats

5:30pm | 4:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c

Man Fire Food

7:30pm | 6:30c
On Tonight
On Tonight

Great Food Truck Rally

8pm | 7c

Man Fire Food

9:30pm | 8:30c

Big Bad BBQ Brawl

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Man Fire Food

1am | 12c

Man Fire Food

1:30am | 12:30c

Big Bad BBQ Brawl

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here