Recipe courtesy of Erica Miller
Whole Red Snapper -en Crusta- for Lovers Savory Roasted Garlic, Olive and Tomato Compote and Citrus Mustard
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 267
- Total Fat
- 18
- Saturated Fat
- 3
- Carbohydrates
- 8
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 20
- Cholesterol
- 34
- Sodium
- 568
Ingredients
Fish- En Crusta:
2 (3 pound red snapper) gutted, skin and scales on
2 sprigs rosemary
2 sprigs lemon thyme
1 box kosher salt
2 1/2 to 3 cups cold water
Zest of 1 lemon
Zest of 1 lime
Zest of 1 blood orange
Coarsely ground black pepper
1 teaspoon capers
Olive and Tomato Compote:
10 nicoise olives
Olive and Tomato Compote:
1/4 cup olive oil
2 cloves roasted garlic, minced
1 tomato, finely chopped
Pinch cayenne pepper
Citrus Mustard Dip:
1 lemon
1 lime
1 blood orange
1 tablespoon pommary mustard
1/2 cup olive oil
Salt and pepper to taste
Directions
- 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 1/2 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