Get some red snapper for this recipe for Salt-Baked Fish. This technique will produce a deliciously tender Salt-Baked Fish full of great dill flavor.
What You Need
Original recipe yields 4 servings
2 egg whites
1/4 cup water
4 cups kosher salt
1/4 cup butter, softened
1 Tbsp. chopped fresh dill
2 tsp. GREY POUPON Dijon Mustard
1 tsp. LEA & PERRINS Worcestershire Sauce
1 whole red snapper (2-1/2 lb.)
Add To Shopping List
Let's Make It
Heat oven to 400ºF.
Cover rimmed baking sheet with foil; spray with cooking spray. Whisk egg whites and water in medium bowl until blended. Add salt; mix well. (Salt mixture should resemble consistency of wet sand.)
Spread half the salt mixture into 1/4-inch-thick rectangle on prepared baking sheet. (Size of rectangle should be large enough to fit size of snapper you will be baking.)
Mix butter, dill, mustard and Worcestershire sauce until blended. Use tip of sharp knife to gently cut lengthwise slit above bones on under side of fish to make pocket. Spread butter mixture onto both cut sides of pocket.
Place fish on salt mixture on baking sheet; spread remaining salt mixture onto top of fish, leaving head and tail of fish uncovered with salt mixture.
Bake 40 to 45 min. or until fish flakes easily with fork. Remove fish from oven. Let stand 10 min. Carefully remove salt mixture from fish before breaking fish into desired size pieces to serve. Discard salt mixture.
Prepare using any other variety of whole fish. If using a smaller fish than the 2-1/2-lb. snapper called for in this recipe, reduce the baking time accordingly to bake the fish just until it flakes easily with fork.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.