Baked Red Snapper in a Salt Crust Recipe

Free Recipe Baked Red Snapper in a Salt Crust

Recipe Type: Free Recipes

Recipe Preparation: bake

Cooking Ingredients for Baked Red Snapper in a Salt Crust Recipe

3 c All-purpose flour
1 c Cornmeal
1-1/4 c Coarse salt
1 tb Fresh rosemary
2 lg Egg whites
1/2 c Water
2 lb Whole red snapper; cleaned

Baked Red Snapper in a Salt Crust Preparation

Preheat oven to 375 degrees. In a bowl blend together the flour, cornmeal, coarse salt, and fresh rosemary. Add the egg whites and the water. Stir to combine. Add more water if necessary to form a stiff dough. On a lightly floured surface roll out the dough. Transfer it to a baking sheet. Wrap the whole red snapper completely in the dough. Press the edges of the dough to seal. Put in oven and bake for 25 minutes. Remove the crust. Fillet and serve the fish. Yield: 4 servings Recommended drink: Lacryma Christi del Vesuvio, Mastroberardino, 1994 TASTE SHOW #TS4891 Posted to MC-Recipe Digest by Leon & Miriam Posvolsky <miriamp@pobox.com> on May 17, 1998

Cooking Temperature:

Recipe Serves: 1

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