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G2, here's a recipe that I discovered last year and plan to make this Easter Sunday. Believe you me, I was very wary when I first heard about this recipe but I adapted and tried this at Christmas and it was a hit! The fish is very tasty, not salty, and very moist.
Salt-baked Red Snapper: serves 6-8
Heavy-duty aluminum foil
Baking sheet
2 five-pound boxes of coarse kosher salt
3 egg whites, slightly beaten
1 three- to four-pound red snapper, cleaned but with head and tail intact
2 sprigs fresh thyme
1 onion, pealed and quartered
1 clove garlic, peeled and mashed
2 slices lemon
Preheat the oven to 400 degrees.
Combine the salt and egg whites and mix until the mixture looks like wet sand.
Rinse fish and pat dry.
Tear out enough foil to cover a length-and-a-half of the whole fish. Place the fish in the middle of this foil and form the foil around the fish so that you have about an inch around the fish and the foil has a two-inch height – you are really making a fish-shaped “foil pan.” Remove fish and place the “foil pan” on the baking sheet.
Stuff the cavity of the fish with the thyme onion and lemon slices.
Pack about half of the salt mixture in the foil pan creating a bed of salt. Carefully place the fish on top then, using the rest of the salt mixture, cover and pack salt around it. Make a tight shell of the salt around the fish.
Bake fish in the middle of the oven until the salt begins to turn golden brown, about 20-25 minutes. (What happens is that the salt mixture forms a hard shell around the fish and does not seep into the fish.)
Place on a serving dish.
Bring the dish to the table to be seen. Then give the crust a conk with a mallet. Try to break of big chunks of the crust rather than many cracks. Brush away the salt and discard.
Carefully filet the fish (removing the skin) and serve with your favorite fish accompaniment. Escoveitch pickle sauce goes well with it on the side. I also served it with a mango salsa (chop up firm ripe mango, red onion, seeded cucumber, cilantro, jalapeno pepper. Add fresh lime juice & salt to taste)
Salt-baked Red Snapper: serves 6-8
Heavy-duty aluminum foil
Baking sheet
2 five-pound boxes of coarse kosher salt
3 egg whites, slightly beaten
1 three- to four-pound red snapper, cleaned but with head and tail intact
2 sprigs fresh thyme
1 onion, pealed and quartered
1 clove garlic, peeled and mashed
2 slices lemon
Preheat the oven to 400 degrees.
Combine the salt and egg whites and mix until the mixture looks like wet sand.
Rinse fish and pat dry.
Tear out enough foil to cover a length-and-a-half of the whole fish. Place the fish in the middle of this foil and form the foil around the fish so that you have about an inch around the fish and the foil has a two-inch height – you are really making a fish-shaped “foil pan.” Remove fish and place the “foil pan” on the baking sheet.
Stuff the cavity of the fish with the thyme onion and lemon slices.
Pack about half of the salt mixture in the foil pan creating a bed of salt. Carefully place the fish on top then, using the rest of the salt mixture, cover and pack salt around it. Make a tight shell of the salt around the fish.
Bake fish in the middle of the oven until the salt begins to turn golden brown, about 20-25 minutes. (What happens is that the salt mixture forms a hard shell around the fish and does not seep into the fish.)
Place on a serving dish.
Bring the dish to the table to be seen. Then give the crust a conk with a mallet. Try to break of big chunks of the crust rather than many cracks. Brush away the salt and discard.
Carefully filet the fish (removing the skin) and serve with your favorite fish accompaniment. Escoveitch pickle sauce goes well with it on the side. I also served it with a mango salsa (chop up firm ripe mango, red onion, seeded cucumber, cilantro, jalapeno pepper. Add fresh lime juice & salt to taste)
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