Salt-Crusted Snapper with Roasted Citrus


Prepared with a Cast Iron Rectangular Roaster

Preheat oven to 400°F.

Serves: 4
Preparation: 15 minutes
Cooking: 40 minutes

1. In a large bowl, combine salt and water, stirring until it is a paste-like consistency.

2. Pour a 1-inch-thick layer of the salt mixture into a roaster. Layer half of the citrus slices on top of the salt. Place the fish on top of the citrus. Press the remaining salt on top of the fish to form a thick crust. Top with remaining citrus slices.

3. Bake 35 to 40 minutes, or until fish is done (internal temperature of 135°F) and salt is lightly browned.

4. To serve, crack the salt crust with the handle of a knife or a kitchen mallet and fully scrape off the fish. Transfer to a serving platter; flake fish away from center spine with a serving fork, and top servings with roasted citrus slices.

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2 lbs kosher salt
3⁄4 cup to 1 cup water
1 large ruby red grapefruit, thinly sliced
1 large lemon, thinly sliced
1 large orange, thinly sliced
1 large lime, thinly sliced
1 (4-lb) whole red snapper, cleaned and descaled