Cooking on Himalayan Salt Slabs: Mahi Mahi
As it turns out, Himalayan salt is a big deal. It is supposed to be the purest form of whole salt on the planet because it’s been protected deep within the Himalayan mountains for millions of years. And there is no shortage of companies marketing it. There are plates for serving fruit or sushi, cups for shooting tequila, bowls for tossing salads or ceviché, and slabs for cooking meat or veggies.
Somewhere at some time Spicehubby heard of these and became fascinated. He did a little research and ordered a couple of large slabs for cooking. From himalasalt.com: “HimalaSalt™ is the purest form of Himalayan salt one can find, created by nature 250 million years ago during a time of pristine environmental integrity and carefully hand selected for the highest quality in color, clarity, and purity. With a conscious commitment to wholesome quality and the planet, Our HimalaSalt brand of Himalayan salt is produced in our chemical and gluten free Certified Organic, Kosher, Green-e facility..”
Mahi Mahi on Salt Slab
2 small-med Mahi Mahi filets
1 T dried herbs (lemon basil, chives, dill, thyme)
1 1/2 T MexiCajun Seasoning
1/2 T butter
Prepare fish by coating in seasoning and dried herbs. Set aside.
Place salt slab on cookie sheet. Put in oven and set at 200°. Allow slab to slowly heat up. Once temperature reaches 200° raise temperature to 400°. Allow slab to heat completely, about 30 minutes.
Remove from oven and place on a heat-resistant, flat surface (I used the stove top). Salt block will be EXTREMELY HOT! Add butter to slab top and then fish. Allow to cook for about 3-5 minutes, depending on size of filet. Flip and continue to cook until fish flesh turns white.
The slab is so hot fresh from the oven the butter sizzles and the fish begins cooking immediately.
Almost time to flip……
Delicious! Except…. as you would expect, it was very salty. We added a bit of soy sauce to the seasoning before cooking, and that added way too much sodium. Anything you cook on the salt slab will automatically soak in the salt, so make sure whatever seasoning you use has little to no salt. Other than the soy sauce, we were okay using MexiCajun because it’s very low sodium.
All in all a pretty unique cooking experience. We will definitely try other things. Fajitas, anyone?