Fish takes flavor
from salt crust

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This dish was prepared by Alan Takasaki of Le Bistro on "Hawaii's Kitchen" Sunday. The show airs at 5:30 p.m. on KHON/Fox.

Salt-Encrusted Moi

1 whole moi
Salt and pepper, to taste
Zest of 3 lemons
2 tablespoons extra virgin olive oil
2 cups Hawaiian salt
1 cup amaranth leaves (see note)
1/2 cup fresh sage
>> Sauce:
2 tomatoes, diced
1 teaspoon EACH chives, tarragon, chervil and capers
1/4 cup extra virgin olive oil

Preheat oven to 425 degrees. Cut three diagonal slices in moi. Season with salt and pepper, lemon zest and olive oil.

Pour 1/2 of Hawaiian salt in a baking pan large enough to hold the fish. Spread 1/2 the amaranth and sage over salt. Top with fish. Cover fish with another layer of herbs and cover herbs with remaining salt. Bake 45 minutes.

Meanwhile, combine sauce ingredients.

When fish is cooked, carefully brush off salt and remove from pan. Peel off amaranth, sage and fish skin. Remove pieces of meat to a plate. Drizzle with sauce.

Note: Amaranth, more commonly called Chinese spinach, is a reddish-green leaf sold in bunches in some supermarkets and in Chinatown.

Nutritional information unavailable.

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