1 hr 40 mins
A Williams-Sonoma recipe. While roasting, the paste turns into a hardened crust that functions like a clay pot, protecting food from direct heat while promoting uniform cooking and sealing in moisture.
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- 1Preheat oven to 400 degrees.
- 2Rinse snapper inside and out with cold water; pat dry with paper towels.
- 3Season fish inside and out with pepper.
- 4In a bowl, stir together egg whites, water and salt to make a paste.
- 5Spread half of salt paste over the bottom of an oval roasting pan.
- 6Place fish on top; pack remaining salt paste over entire surface of fish.
- 7Roast until an instant-read thermometer inserted into thickest part of fish registers 135 degrees F., about 50-60 minutes.
- 8The salt paste will have formed a hard crust; gently crack it with a spoon, lift off crust and discard.
- 9Serve fish immediately.
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Nutritional Facts for Salt-crusted Snapper
Serving Size: 1 (1289 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 581.3
- Calories from Fat 68
- Total Fat 7.6 g
- Saturated Fat 1.6 g
- Cholesterol 210.3 mg
- Sodium 255045.7 mg
- Total Carbohydrate 0.1 g
- Dietary Fiber 0.0 g
- Sugars 0.1 g
- Protein 119.2 g