Best 7 Salt Crusted Whole Red Snapper Recipes

SALT-ENCRUSTED RED SNAPPER

Steps:

• Preheat oven to 450 degrees F. Position a rack in the middle of oven. In a bowl, stir together salt and one cup water until salt is evenly moistened. Score both sides of the fish, cutting slits just through skin to expose a little flesh. Sprinkle inside cavity lightly with salt and a few grinds of black pepper. Rub two tablespoons of the herbs into cavity and insert lemon slices. Rub one tablespoon chopped herbs onto each side of the fish, pressing into slits.
• Spread half the salt mixture in an oval just larger than the fish on a large baking sheet. Set fish on top of the salt. Pat remaining salt mixture over fish to cover completely and mold around curves of the fish. It's okay for the tail to stick out a little bit. Bake for 30 minutes. Remove baking sheet from oven and rap edges of salt crust to loosen it. Lift the crust from fish. It's okay if the skin comes away with crust.
• To serve, use a spatula to cut exposed side of fish into two portions and place on two warmed dinner plates. Lift tail to remove bones in one piece and expose other side. Cut that side into two portions, lift it from bottom salt and place on warmed plates. Drizzle each portion with extra virgin olive oil and splash of sherry vinegar if desired. Sprinkle with remaining herbs and serve immediately.

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.

SALT AND HERB CRUSTED RED SNAPPER

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• With a sharp knife, make 5 slits, at an angle and about 1 1/2 inches apart, on each side of the fish. Rub 1 tablespoon of the olive oil over each side of the fish, then season each side with Creole seasoning. Place the fish on the prepared baking sheet. Combine the kosher salt, herbs, lemon zest, and juice, orange zest and juice, and black pepper in a large mixing bowl. Mix well. Mound the mixture evenly on the surface of the fish, leaving the head and tail uncovered. With your fingers, firmly press the mixture into the flesh. Bake for 1 1/2 hours. Remove from the oven and cool for 2 minutes.
• With the back of a heavy spoon or a mallet, lightly pound the salt crust to crack it open, beginning at the tail end. Carefully pull off the salt crust. Then, with a small spatula or wide knife, remove the flesh from the bone on the top side of the fish. Remove the back bone, then serve the flesh from the bottom side of the fish. Spoon the rice in the center of each serving plate. Lay the fish on top of the rice. Spoon some of the salsa over each serving.
• Combine all of the ingredients in a mixing bowl and toss well. Allow the salad to sit for 15 minutes before serving.

SALT CRUSTED WHOLE RED SNAPPER

Steps:

• When cooking with a whole fish you must first be sure that the fish is gutted, your local fish market will do this for you. The skin should be scaled and the gills and fins removed. Leave on the head and tail. Rinse the fish inside and out then pat dry.
• In a mixing bowl, combine the parsley, orange, fennel, bay leaves, shallot, red pepper flakes, fennel seed, and 1/4-cup olive oil. Stuff the cavity of the fish with 3/4 of the mixture, then spread the remaining 1/4 on the bottom of a roasting pan so the fish will not stick.
• Transfer the fish to the roasting pan and rub the skin with remaining olive oil. In another bowl, whip the egg whites to a stiff peak, then fold in the salt to make a paste. Smear the salt paste over the entire fish and roast in a preheated 350 degree F oven for 30 to 40 minutes. The egg whites form a hard crust that will crack like a shell. To serve, scoop the flesh from the fish with a spoon.

WHOLE RED SNAPPER BAKED IN A SALT CRUST

Steps:

• Preheat oven to 450°F.
• In a bowl stir together salt and water until combined well. On a large baking sheet spread half of salt mixture in a rectangle just larger than the red snapper and set fish on top. Halve lemon crosswise and cut 3 slices from 1 half, reserving remaining half. Insert slices into cavity of fish. Pat remaining salt mixture over fish to cover completely and bake in middle of oven 30 minutes.
• Rap all around edge of salt crust with the back of a large spoon to loosen and lift top off. Squeeze juice from reserved lemon half over fish and drizzle with oil.

RED SNAPPER BAKED IN SALT WITH ROMESCO SAUCE

Steps:

• For sauce:
• Preheat oven to 400°F. Toss tomatoes, bell peppers, and onion in small baking dish with 2 tablespoons olive oil. Roast until partially charred, turning every 15 minutes, about 45 minutes. Cover with foil; let stand 15 minutes.
• Meanwhile, heat 1 tablespoon olive oil in small skillet over medium-high heat. Add chile; fry until darkened and slightly puffed, turning once, about 30 seconds. Transfer to small bowl. Add enough hot water to cover. Let stand 30 minutes.
• Peel and seed ancho chile, tomatoes, and bell peppers; place in blender. Peel onion; coarsely chop and add to blender.
• Heat 1 tablespoon olive oil in small skillet over medium-high heat. Add almonds; sauté until lightly toasted, about 1 minute. Transfer to blender. Add 1/4 cup extra-virgin olive oil, garlic, vinegar, bread, and paprika to blender; blend to coarse puree. Transfer to bowl; season with salt. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.)
• For fish:
• Preheat oven to 450°F. Place 1 fish in each of two 13x9x2-inch metal baking pans. Cover each fish with 3 pounds salt. Drizzle 1 1/2 cups water over salt in each pan. Using hands, pack salt over fish to cover completely.
• Bake fish until thermometer inserted into center of fish registers 135°F, about 30 minutes. Gently rap salt crust with back of spoon to crack; carefully remove salt. Use pastry brush to remove any remaining salt. Carefully transfer whole fish to platter and serve with sauce.
• *Sold at Latin American markets, specialty foods stores, and some supermarkets.

SALT-ROASTED SNAPPER WITH CARIBBEAN SPICES

Steps:

• Preheat oven to 450 degrees. Rinse fish thoroughly inside and out; pat dry with paper towels. In a large bowl, stir together salt, egg whites, lime zest, thyme leaves, allspice, and chopped chile until mixture is thoroughly combined and has the texture of wet sand. Transfer one-thirdof mixture to a rimmed baking sheet; pat into a 1/2-inch-thick layer, slightly larger thanfish. Arrange half each of lime rounds, thyme sprigs, and sliced chile on top of salt, roughly inshape of fish. Fill fish cavity with remaining lime, thyme, and chile; place on top of salt mixture.Pour remaining salt mixture over center of fish; pat down with your hands to fully enclose body,with head and tail sticking out.
• Roast until fish is just cooked through and crust turns hard and golden, 25 to 30 minutes for a1 1/2-to-2-pound fish, 30 to 35 minutes for larger. Gently break away crust with a large spoon. Transfer fish to a carving board, remove skin and separate fish from bones with a serving fork, and serve.