WHOLE RED SNAPPER BAKED IN SALT
Steps:
- Preheat oven to 400 degrees.
- Rinse and dry the fish thoroughly. Whisk together the egg whites and water and combine with the salt in a large mixing bowl. Work the mixture with your hands to distribute the water and egg whites in the salt. The salt mixture should hold together when you press a mound of it together between the palms of your hands. If it doesn't, work in another egg white.
- Fill a baking dish that is 2 inches longer than the fish about 1/3 full of the salt mixture. Place the fish on top. Cover the fish with the rest of the salt mixture and smooth the salt over with a spatula. Place the fish in the oven for about 40 minutes. The only way to know whether the fish is done is by inserting an instant-read thermometer through the layer of salt and measuring the temperature of the fish. When it reaches 135 degrees F, take it out, and serve immediately.
- Bring the fish to the table on a baking sheet or on a large platter and crack it with a mallet or even a hammer. Pull back the salt layer, then peel off the skin with a fork. Serve on hot plates.
BAKED RED SNAPPER IN A SALT CRUST
Provided by Food Network
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. In a bowl blend together the flour, cornmeal, coarse salt, and fresh rosemary. Add the egg whites and the water. Stir to combine. Add more water if necessary to form a stiff dough.
- On a lightly floured surface roll out the dough. Transfer it to a baking sheet. Wrap the whole red snapper completely in the dough. Press the edges of the dough to seal. Put in oven and bake for 25 minutes.
- Remove the crust. Fillet and serve the fish. Lacryma Christi del Vesuvio, Mastroberardino, 1994
SALT CRUSTED SNAPPER
Steps:
- Heat the oven to 425 degrees F/220 degrees C. Tuck the lemon slices into the belly of the fish. Stir the salt and egg whites together in a bowl. Chop all but 6 mint leaves. Stir the chopped mint through the salt and put the others inside the fish. Put the fish in a baking dish and cover completely with the salt to seal. Bake 25 minutes. Crack the crust off with a knife, moving all the salt away from the surface. Peel back the skin from the fish, and carefully remove the fillets.
Nutrition Facts : Calories 121, Fat 1.5 grams, Cholesterol 42 milligrams, Sodium 1051 milligrams, Carbohydrate 1 grams, Protein 24 grams
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