When exploring recipes, I’ll have to admit that I flip the page on the ones with a mile-long list of ingredients, some of which are so over the top that I end up turning to Google to find out just what those outlandish ingredients are! But trust me, this is not one of those recipes!
Salt crusted fish is strikingly exotic, filled with flavor, and the best part? It is so simple to make! This show-stopping entrée is sure to have your guests raving in amazement! Michael & I prefer red snapper; however, check with your local market as salmon works beautifully, too!
Salt Crusted Snapper
you will need…
1 whole fish(at least 4 pounds), ask the butcher to clean the fish by removing the gills and fins and scaling the skin
4 egg whites
1 ½ cups kosher salt
1 teaspoon extra-virgin olive oil
2 lemons, cut into wedges
½ onion, roughly chopped
½ orange, sliced
1 bunch of thyme
6 tablespoons salted butter, melted
Preheat the oven to 425 degrees. Line the bottom of a roasting pan with parchment paper.
In a large mixer, whip the egg whites to a stiff peak. Carefully fold in salt.
Paint the bottom of the roasting pan with the salt mixture, about ½ ” thick. Lay your fish on top of the salt mixture.
Place the pan in the oven, and bake for 35-40 minutes, depending on the thickness of the fish. The salt mixture will brown and rise—don’t be alarmed! (typically, cook for about 10 minutes/ every inch of thickness)
Remove the fish from the oven, and transfer the pan to the table. This is the really cool presentation part. Using a spoon or knife, crack the crust at the table in front of your guests. Dispose of the top layer of salt crust, and scoop the flesh of the fish with a spoon. Serve with a drizzle of melted butter and lemon wedges.