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Salt-Crusted Snapper

By Donald LinkPublished: Jul 28, 2011

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Yields:

1

Baking the snapper whole encased in a salt crust ensures that it stays moist while cooking — and it looks impressive, too!

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Ingredients

1 oz. snapper
2 lb. kosher salt
2 lb. rock salt
water

Directions

1. Step 1Line a baking sheet with aluminum foil. Spread a layer of both salts on the aluminum foil. Place the fish on top of the salt. Cover the fish with the rest of the salt, until you have a white mound. Sprinkle water on the salt to moisten the salt; this will form a hard crust when baked.
2. Step 2Bake in oven at 500 degrees F, for about 10 minutes per pound of fish.
3. Step 3To serve, crack the salt dome and remove it in as large of pieces as possible. Remove the skin from the fish, and carefully remove the filets.
  
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Salt-Crusted Snapper

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