By Ben MillerFor a long time I'd heard about the wonders of the D.C. fish market. (For those unaware, you take the green or yellow line to the L'Enfant Plaza metro station, walk on west D Street and then take a left at 12th Street). I went down there on Sunday and was very impressed with both the selection and prices. Not only were oysters only $1 each, but whole red snapper was just $5.99 a pound, with an additional cost of about $1.30 to scale and gut three pounds of fish. With three whole fish at about a pound each, I decided to prepare them two different ways: salt roasted, based on this recipe here from DC Foodies, and on the grill. Overall, I found that both results yielded fish with a very pleasing texture, though the salt roasted fish was more flavorful. Either way, cooking the whole fish helped keep the meat from drying out. (Thanks again to sous chef and photographer Kay Steiger.) Ingredients and recipes after the jump. A SUMMER FEAST: SNAPPER TWO WAYS.
By Ben MillerFor a long time I'd heard about the wonders of the D.C. fish market. (For those unaware, you take the green or yellow line to the L'Enfant Plaza metro station, walk on west D Street and then take a left at 12th Street). I went down there on Sunday and was very impressed with both the selection and prices. Not only were oysters only $1 each, but whole red snapper was just $5.99 a pound, with an additional cost of about $1.30 to scale and gut three pounds of fish. With three whole fish at about a pound each, I decided to prepare them two different ways: salt roasted, based on this recipe here from DC Foodies, and on the grill. Overall, I found that both results yielded fish with a very pleasing texture, though the salt roasted fish was more flavorful. Either way, cooking the whole fish helped keep the meat from drying out. (Thanks again to sous chef and photographer Kay Steiger.) Ingredients and recipes after the jump. 
