Salt-Crusted Snapper With Blood Orange and Bay
Salt-Crusted Snapper With Blood Orange and Bay is a gluten free, dairy free, paleolithic, and primal main course. This recipe makes 2 servings with 620 calories, 101g of protein, and 20g of fat each. For $14.55 per serving, this recipe covers 43% of your daily requirements of vitamins and minerals. If you have a snapper, egg whites, blood orange, and a few other ingredients on hand, you can make it. 1 person were glad they tried this recipe. It is brought to you by Foodista. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a super spoonacular score of 84%. Salt Crusted Whole Fish With Blood Oranges, Sea Salt-Crusted Pink Snapper with Ice Wine Nage, and Pistachio-Crusted Halibut with Blood Orange Sauce are very similar to this recipe.
Ingredients
a snapper
2 pound
olive oil
2 servings
coarse sea salt
7 pounds
egg whites
5
blood orange
1
bay leaves
5
Cooking in Steps
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1Serves
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2This will work with any kind of fish, any kind of citrus, and any kind of herb. Use your favourites.
fish
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3Mix the salt and the egg whites in a large bowl.
egg whites
salt
bowl -
4Rub the fish with olive oil and stuff it with the orange slices and bay leaves.
orange slices
bay leaves
olive oil
fish
dry seasoning rub
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5Use a third of the salt to make a bed for the fish on a half-sheet pan.
fish
salt
frying pan -
6Lay the fish on this bed, and use the rest of the salt to completely encase the fish.
fish
salt
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7Cook the fish in a 350 F oven for half an hour.
fish
oven -
8Remove crust along the length of the fish and carefully pull off the skin.
fish
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9Remove the top fillet in one piece. Carefully pull the spine out and scoop the second fillet out, leaving the skin behind.
