I have finally gone all Morimoto on a red snapper. If you don’t watch Food TV’s Iron Chef cooking competition, you won’t get the reference. But if you do, you know. During almost every battle with a whole fish, he did a salt crust grill treatment. Salt, egg whites, water, olive oil, and fresh herbs. A big shout out to Crosby Crabs for hooking me up with a great whole snapper. I did a lot of research, and the salt doesn’t bleed into the fish and blow up your sodium intake. This dish is served at the table and very dramatic. Wow your friends and family. I hope you like it.
1 3-pound whole red snapper
4 cups kosher salt
4 egg whites
1 lemon in slices
1/4 cup water
1/4 cup olive oil
2 sprigs thyme
1 teaspoon pepper
Preheat oven to 375.
In a large bowl, mix egg whites, water, and kosher salt and make into a paste.
Sprinkle outside and inside of fish with pepper.
Rub outside of fish with olive oil.
Insert herbs and lemon slices inside fish.
Place fish on two baking sheets. (I suggest covering the top tray with foil.)
Place a thick layer of salt mixture on fish, head to fin, completely encrusting fish.
Bake for 30 minutes or until internal temperature is 140.
Let rest for 10 minutes.
Serve with mixed vegetables