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Ingredientes
- 2 c. coarse kosher salt
- 2 c. flour
- 1 1/4 c. water - (to 1 1/2 c.)
- 1 x snapper - (abt 2 1/2 lbs) cleaned and scaled
Direcciones
- Seafood Alternatives: rockfish, sea bass, sea bream Preheat the oven to 375 degrees. In a large bowl, mix the salt and flour. Add in the water and stir to create a slightly stiff yet pliable dough.
- Rinse the fish under cool water and pat dry with paper towels. Put the fish on a lightly oiled baking sheet. Scoop out half the dough and pat it over the fish to create a crust about 1/4-inch thick. Flip the fish over and form a crust on the other side with the remaining dough. The entire fish should be enveloped in dough, with no cracks or possibly openings. (You might have dough left over.)
- Bake the fish till the crust begins to turn golden brown, about 30 min. Slit the crust, peel it away from the fish and throw away it. Lift the fish away from the bones and serve.
- This recipe yields 4 servings.
- Comments: This preparation keeps the fish moist and imparts a mouth-watering but subtle flavor of salt. The crust takes just min to prepare. Be sure to keep the crust fairly thin; a quarter-inch thick is about right. A too-thick crust will form a gluey layer next to the fish. You can also use fish fillets but they should be wrapped in lettuce leaves first, so the salt crust doesn't come into direct contact with the flesh.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 289g | |
| Recipe makes 4 servings | |
| Calories 235 | |
| Calories from Fat 6 | 3% |
| Total Fat 0.71g | 1% |
| Saturated Fat 0.12g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 56595mg | 2358% |
| Potassium 108mg | 3% |
| Total Carbs 47.69g | 13% |
| Dietary Fiber 1.7g | 6% |
| Sugars 0.17g | 0% |
| Protein 7.91g | 13% |
