Salt-Crusted Snapper – a delicious recipe with eggs, coarse salt, snapper, cilantro, lime, Freshly ground black pepper. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
2
Combine the egg whites and salt in a large bowl; mix with your hands until it resembles wet sand.
3
Spread about 1 cup of the salt mixture on the baking sheet.
4
Lay the fish on salt; stuff the cavity with the cilantro, lime and some pepper.
5
Grind pepper over the outside of the fish, as well.
6
Mold the remaining salt mixture over the fish and seal tightly.
7
Transfer to the oven and cook until an internal temperature of 125 degrees F is reached, 30 to 40 minutes.
8
Remove from the oven.
9
Crack the salt crust off using the back of a knife.
10
Transfer the fish to a cutting board, remove any remaining salt, and then fillet.
11
Transfer the fillets to a serving platter.
12
Serve immediately.
299
kcal
Calories
20
g
Fat
6
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 8 eggs whites, 4 cups coarse salt, One 2-to-3-pound snapper, scaled and gutted, 1 bunch cilantro, and more.
Yes, Salt-Crusted Snapper falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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