Roasting shrimp in their shells on a bed of hot salt renders them moist, perfectly-seasoned with a pure concentrated ‘sea’ flavor. They are meant to be eaten with one’s fingers, dipped into a sauce, in a slightly pagan summery ritual that’s a pleasure in winter.
Read MoreNever-Fail Roasted Fish + Five Quick Sauces
When jittery cooks confess their fear of cooking fish, I recommend a foolproof, tried-and-true method I perfected decades ago. It renders fish tender, succulent and evenly cooked. It works fine for a variety of fish, and is perfect paired with of these five favorite simple sauces.
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