With generous seasoning and fresh summer herbs, Nyesha Arrington shows you how to perfectly flavor your fish for the ultimate summer meal.
2 (1 1/2-pound) snappers, scaled and cleaned
Banana leaves, trimmed
5 sprigs of fresh thyme
3 stalks lemongrass, sliced thin
3-inch piece of ginger, sliced into 1/4-inch rounds
6 bay leaves
1 head of garlic, chopped
2 quarts Morton® Kosher Salt
Olive oil, for drizzling
1/2 teaspoon Morton® Coarse Sea Salt
For the shishito peppers:
1 pound Shishito peppers
1/2 teaspoon Morton® Fine Sea Salt
Line a large rimmed baking sheet with foil or parchment paper. Lay down banana leaves.
In a large bowl, mix together thyme sprigs, sliced lemongrass, sliced ginger, bay leaves and garlic.
In another bowl, mix together Morton® Kosher Salt with 1/2 cup of water until it resembles moist sand. Add half the thyme mixture.
Place snapper on prepared banana leaves and fill with remaining thyme mixture. Gently wrap the banana leaves around each fish to create a pouch, securing with toothpicks.
Cover fish with the aromatic salt mixture, lightly packing it to completely cover the fish.
Grill fish in banana leaf packages for 15 to 20 minutes, until internal temperature reaches 135 degrees. Remove from the grill and let stand for 5 minutes.
Carefully crack the top salt crust with a spoon and discard.
Using a fish spatula, carefully transfer the top fillet to a platter. Flip the fish over and repeat the process. Drizzle with olive oil and sprinkle with Morton® Coarse Sea Salt. Serve warm with grilled Shishito peppers.
Preheat a grill to 450°F.
In a bowl, toss together shishito peppers, olive oil and salt. Place on the grill and char until blistered. Remove from heat and serve hot with a drizzle of fresh lime juice and fresh lime zest.
Finish with Morton® Coarse Sea Salt.