Juicy Snapper
Before I begin, I want to say how pleased I am to welcome a new guest chef . Lolita very kindly emailed me her recipe for Banana Butterscotch Rum Trifle, which was yesterday’s featured recipe. Thank you, Lolita!
There’s nothing worse for me than dry, overcooked fish. The secret to cooking fresh fish so that it’s perfectly moist? Seal in its juices. This recipe for salt-baked snapper is one of our all-time favorites: it’s quick, easy, and doesn’t require a whole lot of fancy ingredients.
Salt-baked Whole Red Snapper
A 2-lb whole red snapper, cleaned with head and tail intact
2 pounds kosher (rock) salt
1 cup water
1 fresh lemon
Extra Virgin Olive Oil for drizzling
Preheat your oven to 450F. In a bowl, stir together salt and water until combined well. On a large baking sheet, spread half of the salt mixture in a rectangular shape just slightly largers than the fish. Set fish on top. Halve lemon crosswise, and cut 3 slices from one half, reserving remaining half. Insert lemon slices into the cavity of the red snapper. Pat remaining salt mixture over the fish to cover completely. Bake in the middle of the oven for 30 minutes. Do not overbake.
Tap all around the edge of the salt crust with the back of a large spoon to loosen and lift top off. Squeeze juice from remining lemon half over fish, and drizzle with olive oil. Serve, and enjoy!
We like to have this with individual bowls of steamed rice, but it’s also great with a side salad or a small portion of buttered vegetables.
May 4th, 2004 at 9:06 pm
Mmmm! Delicious. I have tried this recipe, but adding a Cilantro sauce.
Margaret
May 5th, 2004 at 6:54 pm
I like the way that you keep things simple, Jay. But I gotta tell ya- deboning a snapper is no party!
May 7th, 2004 at 5:03 pm
yes, i agree that fresh fish is best cooked as simply as possible - decent red snapper is a nightmare to find in my area though, would you have any other fish suggestions for this recipe, Jay?