As a mode of preparing seafood, peixe ao sal, or salt-baked fish, can be found in recipes throughout Mediterranean. It’s pescado a la sal in Spain, pesce al sale in Italy, and delicious everywhere. For the uninitiated, sea salt is coarser, with larger granules, than table salt and it’s the key ingredient in the dish. The Mediterranean Sea produces both the fish and the sea salt that give rise to the recipe, and though salt-baked fish can be found globally, may explain its origins historically. I can still remember the first time I tried peixe ao sal at the suggestion of my husband, Nuno. He simply described it as “fish cooked in salt” and I, in my youthful exuberance to push my blood pressure to ever greater heights in service of my favorite ingredient (i.e., salt, not fish), was game. You can imagine my surprise when the server wheeled out…