This decadent method of preparing fish infuses it with the rich flavors of the fat. It is ideal for leaner fish like halibut, cod, freshwater bass, or leaner types of salmon. Also try it with scallops.

Dry-brine:

Preheat the oven to 325°F. Place in a baking dish just large enough to hold the fish:

Rinse the salt off the fish and pat dry. Place the fish in the baking dish and bake for 20 to 30 minutes, depending on the thickness of the fish. The flesh should be opaque throughout and reach an internal temperature of 130° to 135°F. To serve, remove the fish from the fat, allowing the excess to drip off. Serve immediately. Leftover fat should be strained and refrigerated or frozen. It may be used again for poaching or sautéing.