We love trying different cooking techniques and here we try out the Himalayan Salt Block. Some questions came to mind before we even began:

• Will it cook properly?
• How long will the block hold heat?
• Will the salt from the salt block permeate the entree?
• Will food stick to the block?

There were others, but those were the first to come to mind. We paired this Mahi Mahi with a wonderful white wine from Paso Robles:

Watch the video below to see our dish and rock review!