Salt-Crusted Snapper with Roasted Citrus
Created for the Signature 5 1/4 qt. RoasterIngredients
- 2 pounds 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-pound) whole red snapper, cleaned and scaled
Preheat oven to 400°F.
In a large bowl, combine salt and water, stirring until it is a paste-like consistency.
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.
Bake 35 to 40 minutes, or until fish is done (internal temperature of 135°F) and salt is lightly browned.
To serve, crack the salt crust with the handle of a knife or a kitchen mallet. Flake fish away with a serving fork, and top servings with roasted citrus slices.