Whole red snapper -en crusta- for lovers savory roasted garl

1 servings

Ingredients

Quantity Ingredient
2 Gutted; skin and scales on
; (3 pound red
; snapper)
2 Sprigs rosemary
2 Sprigs lemon thyme
1 Box kosher salt
2½ cup Cold water; up to 3
1 Lemon; Zest of
1 Lime; Zest of
1 Blood orange; Zest of
Coarsely ground black pepper
2 Cloves roasted garlic; minced
1 Tomato; finely chopped
1 teaspoon Capers
10 Nicoise olives
¼ cup Olive oil
1 pinch Cayenne pepper
1 Lemon
1 Lime
1 Blood orange
1 tablespoon Pommary mustard
½ cup Olive oil
Salt and pepper to taste

Directions

FISH- EN CRUSTA

OLIVE AND TOMATO COMPOTE

CITRUS MUSTARD DIP

Preheat oven to 450 degrees. Stuff the cavity of the snapper with a sprig of rosemary and thyme. Place the fish on a cookie or sheet pan. In a large bowl mix the box of kosher salt and the citrus zests. Chop a sprig of the rosemary & thyme and mix it with the salt mixture and generously pepper. Add the water to the salt until you can form a semi-crumbly snowball, adding more salt and water if necessary. Pack this salt mixture around the fish (the crust shouldn't be more than a ½ an inch thick.) Bake in oven for 25 to 30 minutes. The shell should be solidified and have a faint golden color.

Olive and Tomato Compote:

Mix the 6 ingredients in a bowl and let macerate for 20 minutes.

Citrus Mustard Dip:

Mix the citrus juices and mustard together and slowly emulsify olive oil into it, season.

Serve with fish.

Converted by MC_Buster.

Per serving: 1544 Calories (kcal); 164g Total Fat; (90% calories from fat); 4g Protein; 37g Carbohydrate; 0mg Cholesterol; 1944mg Sodium Food Exchanges: ½ Grain(Starch); 0 Lean Meat; 1 Vegetable; 1½ Fruit; 32 ½ Fat; 0 Other Carbohydrates Recipe by: IN FOOD TODAY SHOW #INB049 Converted by MM_Buster v2.0n.

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