Whole Salt-Crusted Red Snapper

If you can’t find red snapper, you can use any fish that is about 3–4 pounds.

Serves: 6Hands-on: 10 minutesTotal: 45 minutesDifficulty: Medium

Serves: 6

Ingredients

  • 1 whole red snapper (4 lbs.), cleaned
  • ¼ cup chopped thyme
  • 1 medium lemon, sliced
  • ¼ cup chopped parsley
  • 2 bay leaves
  • 1 small yellow onion, peeled and thinly sliced
  • 4 egg whites
  • 1 cup kosher salt

Directions

  • Preheat oven to 350°F. Place a rack in the middle of the oven. Rinse the fish under cold water and pat dry.
  • Mix the thyme, lemon, parsley, bay leaves, and onion together in a large bowl. Stuff most of the mixture into the cavity of the fish. Put a few slices of onion on the griddle. Place the fish on top of the onions.
  • Place the egg whites in a bowl and use a hand-mixer to whip them to a stiff peak. Fold the salt into the egg whites to create a paste and smear over the fish. Place the griddle in the oven and cook for 35 minutes.
  • Crack the egg white shell and remove the large chunks. If the skin doesn’t come off with the crust, peel it away. Use a long, skinny spatula to lift the top fillet off the skeleton. Carefully pull the skeleton off the fish and discard it. Separate the second fillet from the skin. Serve immediately.

Recipe Information

Serves: 6

Ingredients

  • 1 whole red snapper (4 lbs.), cleaned
  • ¼ cup chopped thyme
  • 1 medium lemon, sliced
  • ¼ cup chopped parsley
  • 2 bay leaves
  • 1 small yellow onion, peeled and thinly sliced
  • 4 egg whites
  • 1 cup kosher salt

Directions

  • Preheat oven to 350°F. Place a rack in the middle of the oven. Rinse the fish under cold water and pat dry.
  • Mix the thyme, lemon, parsley, bay leaves, and onion together in a large bowl. Stuff most of the mixture into the cavity of the fish. Put a few slices of onion on the griddle. Place the fish on top of the onions.
  • Place the egg whites in a bowl and use a hand-mixer to whip them to a stiff peak. Fold the salt into the egg whites to create a paste and smear over the fish. Place the griddle in the oven and cook for 35 minutes.
  • Crack the egg white shell and remove the large chunks. If the skin doesn’t come off with the crust, peel it away. Use a long, skinny spatula to lift the top fillet off the skeleton. Carefully pull the skeleton off the fish and discard it. Separate the second fillet from the skin. Serve immediately.

Nutrition Information

Nutrition Information
Amount per serving
Calories320
Total Fat4g
Saturated Fat1g
Cholesterol110mg
Sodium380mg
Total Carbohydrate3g
Dietary Fiber1g
Sugars1g
Protein65g