Baked red snapper in a salt crust
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Flour |
| 1 | cup | Cornmeal |
| 1¼ | cup | Kosher salt |
| 1 | tablespoon | Rosemary, fresh |
| 2 | larges | Egg whites |
| ½ | cup | Water |
| 2 | pounds | Whole red snapper; cleaned |
Directions
TASTE #TS4891
Preheat oven to 375 degrees.
In a bowl blend together the flour, cornmeal, kosher 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.
Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve (dot) com (change characters as needed, this is to prevent bulk E-mailers from capturing my address), moderator of GT Cookbook and FringeNet Lowfat & Luscious echoes. For breadmachine tips and mixes, visit my homepage:
Related recipes
- Baked red snapper
- Baked red snapper #1
- Baked red snapper #2
- Baked red snapper #3
- Baked red snapper #4
- Baked red snapper italian style
- Baked red snapper w/ stuffing
- Baked red snapper with sour cream stuffing
- Baked stuffed red snapper
- Baked stuffed red snapper sl
- Baked whole red snapper
- Bayou baked red snapper
- Crusted red snapper
- Pan-fried red snapper
- Pecan-crusted red snapper
- Potato crusted red snapper
- Red snapper in nut crust
- Whole baked red snapper
- Whole fish baked in a salt crust
- Whole fish baked in salt crust