Salt-crusted Snapper

"A Williams-Sonoma recipe. While roasting, the paste turns into a hardened crust that functions like a clay pot, protecting food from direct heat while promoting uniform cooking and sealing in moisture."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 40mins
Ingredients:
5
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • Preheat oven to 400 degrees.
  • Rinse snapper inside and out with cold water; pat dry with paper towels.
  • Season fish inside and out with pepper.
  • In a bowl, stir together egg whites, water and salt to make a paste.
  • Spread half of salt paste over the bottom of an oval roasting pan.
  • Place fish on top; pack remaining salt paste over entire surface of fish.
  • Roast until an instant-read thermometer inserted into thickest part of fish registers 135 degrees F., about 50-60 minutes.
  • The salt paste will have formed a hard crust; gently crack it with a spoon, lift off crust and discard.
  • Serve fish immediately.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

I was born and raised in Boston and continue to live here still. I met my hubby in 1986 and we've been together ever since. We have two children and my family is my passion. Pet peeves? Rudeness, laziness, greed, hatred, and bad manners of any kind. And for some reason, I can't stand listening to someone whistle!
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes