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Baked Red Snapper in a Salt Crust
3 c All-purpose flour
1 c Cornmeal
1 1/4 c Coarse salt
1 tb Fresh rosemary
2 lg Egg whites
1/2 c Water
2 lb Whole red snapper; cleaned
Preheat oven to 375 degrees.
In a bowl blend together the flour, cornmeal, coarse salt, and fresh
rosemary. Add the egg whites and the water. Stir to combine. Add more water
if necessary to form a stiff dough.
On a lightly floured surface roll out the dough. Transfer it to a baking
sheet. Wrap the whole red snapper completely in the dough. Press the edges
of the dough to seal.
Put in oven and bake for 25 minutes.
Remove the crust. Fillet and serve the fish.
Yield: 4 servings