Salt and Herb Crusted Red Snapper
Yield: Serves Eight
Prep Time: 45 Minutes
I just tried this recipe after seeing it on TV. For a beginner, it's a lot of work, but sure is fun. I actually stuck to the recipe, except for the cilantro - it's an acquired taste I still haven't gotten. There are several salsa recipes online that actually compliment the herb taste. The fish came out fantastic on our GE Profile Convection Range. I learned something new - according to our fish monger Johnny's Seafood in Lakewood, snapper is very much like cod; and a lot less expensive!
Ingredients:
- 1 whole red snapper or redfish, (about 6 1/2 pounds), cleaned and scaled
- 2 tablespoons olive oil
- 2 teaspoons Creole seasoning
- 1 (3-pound) box kosher salt
- 1/2 cup chopped fresh parsley leaves
- 1/4 cup chopped fresh tarragon leaves
- 1/2 cup chopped fresh basil leaves
- 1/4 cup chopped fresh cilantro leaves
- 1/4 cup grated lemon zest
- 2 tablespoons fresh lemon juice
- 1 tablespoon grated orange zest
- 2 oranges, juiced (about 1/2 cup)
- 1 teaspoon freshly ground black pepper
- 6 cups cooked sticky rice, warm
Preparation:
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
With a sharp knife, make 5 slits, at an angle and about 1 1/2 inches apart,
on each side of the fish. Rub 1 tablespoon of the olive oil over each side
of the fish, then season each side with Creole seasoning. Place the fish on
the prepared baking sheet.
Combine the kosher salt, herbs, lemon zest, and
juice, orange zest and juice, and black pepper in a large mixing bowl. Mix well.
Mound the mixture evenly on the surface of the fish, leaving the head and tail uncovered. With your fingers, firmly press the mixture into the flesh.
Bake for 1 1/2 hours.
Remove from the oven and cool for 2 minutes. With the
back of a heavy spoon or a mallet, lightly pound the salt crust to crack it open,
beginning at the tail end. Carefully pull off the salt crust. Then, with a small
spatula or wide knife, remove the flesh from the bone from the top side of the fish.
Remove the back bone, then serve the flesh from the bottom side of the fish.
Spoon the rice in the center of each serving plate. Lay the fish on top of the rice.
Spoon some of the salsa over each serving. Garnish with parsley.
Recipe Source: Emeril Live - Fine Living Network
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