Salt-Crusted Opah


1½ pounds Opah filet
Freshly ground pepper, to taste
5 pounds Hawaiian salt (medium)
3 egg whites
2 ti leaves

Season fish with freshly ground black pepper. Whip egg whites till frothy in a large stainless steel bowl, then incorporate salt into egg whites until salt looks like wet sand.

Use 1/3 of salt mixture to make a bed in a cast-iron skillet, then arrange 1 ti leaf on bed of salt and place seasoned fish on the leaf. Cover fish with remaining ti leaves, making sure fish is not exposed to salt. Cover leaf-covered fish with remainder of salt, so no ti leaf can be seen through salt.

Place pan in 425° oven for 20 minutes. Take out of oven and carefully cut salt crust off of ti leaves. Then brush small particles of salt off of ti leaf and peel back ti leaf to expose perfectly cooked Opah.