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Whole Red Snapper

Fish - En Crusta:
2 Gutted; skin and scales on (3 pound red snapper)
2 Sprigs rosemary
2 Sprigs lemon thyme
1 Box kosher salt
2 1/2 c Cold water; up to 3
1 Lemon; Zest of
1 Lime; Zest of
1 Blood orange; Zest of
Coarsely ground black pepper

Olive and Tomato Compote:
2 Cloves roasted garlic; minced
1 Tomato; finely chopped
1 ts Capers
10 Nicoise olives
1/4 c Olive oil
1 pn Cayenne pepper

Citrus Mustard Dip:
1 Lemon
1 Lime
1 Blood orange
1 tb Pommary mustard
1/2 c Olive oil
Salt and pepper to taste

Preheat oven to 450 degrees. Stuff the cavity of the snapper with a sprig of rosemary and thyme. Place the fish on a cookie or sheet pan. In a large bowl mix the box of kosher salt and the citrus zests. Chop a sprig of the rosemary & thyme and mix it with the salt mixture and generously pepper. Add the water to the salt until you can form a semi-crumbly snowball, adding more salt and water if necessary. Pack this salt mixture around the fish (the crust shouldn't be more than a 1/2 an inch thick.) Bake in oven for 25 to 30 minutes. The shell should be solidified and have a faint golden color.

Olive and Tomato Compote:

Mix the 6 ingredients in a bowl and let macerate for 20 minutes.

Citrus Mustard Dip:

Mix the citrus juices and mustard together and slowly emulsify olive oil into it, season.

Serve with fish.

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