5 salt encrusted baked Recipes

mahi mahi fillets or grouper fillets or red snapper, corn flakes, macadamia nuts (or pecans or walnuts), chopped parsley (optional), salt and pepper, cooking spray, for baking pan, honey, soy sauce, dry mustard (or more )

whole fish (gutted, scaled & gills cut out), lemon zest, fresh herb, kosher salt (not rock salt), egg whites, lightly beaten

bittersweet chocolate (recommended : callebaut), boiling water, eggs, separated, unsalted butter, softened, superfine sugar, divided, vanilla extract, rice flour (recommended : bob s red mill), cornstarch, baking powder, baking soda, salt, buttermilk, chocolate-cardamom ganache , recipe follows, chocolate buttercream , recipe follows, dark cocoa powder, for dusting (recommended : callebaut extra brut), spun sugar bird s nests , recipe follows, jewel-encrusted bird s eggs , recipe follows, this recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. the food network kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results., cardamom pods, crushed, chopped bittersweet chocolate (recommended : callebaut), heavy cream, unsalted butter, softened, semisweet chocolate, melted and cooled to lukewarm, vanilla extract, sugar , sifted, sugar, corn syrup, special equipment: large whisk with 1-inch removed from end with wire cutters, white chocolate molding chocolate, assorted vegetable-dyed crystal sugars

sweet onion gratinate, sweet onions , such as vidalia or walla walla, extra-virgin olive oil, butter, bay leaves, salt, more thick slices of hearty white bread (about 3/4 lb) see note below, soft butter, freshly grated parmigiano-reggiano or grana padano (about 12 oz), best bread :a hearty home-baked or home style white bread, in sandwich loaf shape. a day old or 2 day old unsliced loaf from the bakery is perfect: cut 1/2-inch thick slices yourself. otherwise, a good quality packaged white bread is satisfactory., recommended equipment :a 12- or 14-inch skillet with a cover, for sauteing the onions, a large rimmed baking sheet such as a 12- by 18- inch half sheetcooking the onions