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Title: Whole Fish Baked In Salt
Yield: 4 Servings

Ingredients

  2 1/2 lb fresh whole red snapper;
           -cleaned & scaled
           -- or striped sea bass
           -- or non-oily white fish;
           -fins & gills removed
      4    egg whites
    1/2 c  cold water
      6 lb kosher salt
           wedges fresh lemon and
           -sprigs of fresh her; option
           citrus herb sauce; recipe
           -follows

Instructions

Preliminaries: Preheat oven to 400 degrees.

1. Thoroughly rinse fish with cold water, removing any trace of blood or
membranes in the cavity. Pat dry with paper towels.

2. Whisk together the egg whites and water in a large mixing bowl. Add
salt and combine, using your hands to distribute the water and egg whites
through the salt.

3. Use a baking dish that is about 2 inches longer than the fish,
preferably one that is oval. Fill baking dish with about of salt mixture.
Place fish on top and cover with the remainder of the salt mixture and
smooth the salt with a spatula.

4. Place in middle of preheated oven for 40 minutes.

5. Place pan on a large platter or something to catch the salt, such as a
jellyroll pan. Crack salt with a mallet. Pull back salt layer, then peel
off skin with a fork. Serve immediately.

Garnish with lemon wedges and sprigs of fresh herbs, if desired. Or serve
with Citrus Herb Sauce (recipe follows).

Yield: 4 (main-course) servings

Nutritional information per serving (unable to determine sodium, due to
cooking method; however, without the kosher salt, this fish has at minimum
205 milligrams sodium): 228 calories, 5.1 grams fat, 1.1 grams saturated
fat, 175 milligrams cholesterol, at least 205 milligrams sodium, 20 percent
calories from fat

This recipe is from: "Fish and Shellfish" by James Peterson (William
Morrow, $40, 1996)

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CITRUS HERB SAUCE
1 medium lemon, Meyer preferred; see cook's note
3 navel oranges
2 tablespoons olive oil, extra-virgin preferred
1 tablespoon thinly sliced fresh chives
Salt and white pepper to taste

Cook's note: Meyer lemons are seedless and are sweeter than Eureka lemons,
the type usually found in markets. Meyer lemons sometimes are available
from specialty markets and frequently are grown by homeowners.

1. Using a small, sharp knife, remove peel and white pith from lemon and
oranges. Hold fruit over mixing bowl and cut into sections (cut between
the membranes). When you've removed all the sections from the fruit,
squeeze juice from membranes into the bowl with the sections. Add oil,
chives, salt and pepper. Toss to combine.

2. Spoon over cooked fish.

Advance preparation: This sauce can be prepared several hours in advance,
covered and refrigerated.

Yield: 4-6 servings

Nutritional information (per serving): 88 calories, 5.5 grams fat, 0.8
grams saturated fat, no cholesterol, 54 milligrams sodium, 56 percent
calories from fat

This recipe is from: "Fish and Shellfish" by James Peterson (William
Morrow, $40, 1996)

Source: http://www.ocregister.com/living/food/real024w1.shtml

Formatted by Pam using MC Buster

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Contributor: "Fish and Shellfish" by James Peterson

Preparation Time: 0:00

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