Best 8 Salt Crusted Snapper Recipes

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Salt crusted snapper is a classic dish that is sure to impress your guests. The delicate flavor of the snapper is perfectly complemented by the salty crust, which helps to keep the fish moist and flavorful. This dish is also relatively easy to make, and can be prepared in under an hour. Whether you are a seasoned cook or a beginner, you are sure to love this recipe.

Let's cook with our recipes!

SALT-CRUSTED SNAPPER



Salt-crusted Snapper image

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.

Provided by mermaidmagic

Categories     European

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 5

1 (5 lb) red snapper or 1 (5 lb) sea bass, whole, scaled, cleaned and fins removed
fresh ground pepper, to taste
3 egg whites, at room temperature
2/3 cup water
9 cups kosher salt

Steps:

  • Preheat oven to 400 degrees.
  • Rinse snapper inside and out with cold water; pat dry with paper towels.
  • Season fish inside and out with pepper.
  • In a bowl, stir together egg whites, water and salt to make a paste.
  • Spread half of salt paste over the bottom of an oval roasting pan.
  • Place fish on top; pack remaining salt paste over entire surface of fish.
  • Roast until an instant-read thermometer inserted into thickest part of fish registers 135 degrees F., about 50-60 minutes.
  • The salt paste will have formed a hard crust; gently crack it with a spoon, lift off crust and discard.
  • Serve fish immediately.

Nutrition Facts : Calories 581.3, Fat 7.7, SaturatedFat 1.6, Cholesterol 210.3, Sodium 255045.7, Carbohydrate 0.2, Sugar 0.2, Protein 119.3

SALT CRUSTED SNAPPER



Salt Crusted Snapper image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 5

A few slices of lemon
1 snapper or sea bass, about 1.5 pounds/675 g, cleaned, but not scaled
1 pound/2 kg coarse salt
2 to 3 egg whites
Leaves from 2 bunches fresh mint or tarragon

Steps:

  • Heat the oven to 425 degrees F/220 degrees C. Tuck the lemon slices into the belly of the fish. Stir the salt and egg whites together in a bowl. Chop all but 6 mint leaves. Stir the chopped mint through the salt and put the others inside the fish. Put the fish in a baking dish and cover completely with the salt to seal. Bake 25 minutes. Crack the crust off with a knife, moving all the salt away from the surface. Peel back the skin from the fish, and carefully remove the fillets.

Nutrition Facts : Calories 121, Fat 1.5 grams, Cholesterol 42 milligrams, Sodium 1051 milligrams, Carbohydrate 1 grams, Protein 24 grams

HERB-CRUSTED RED SNAPPER



Herb-Crusted Red Snapper image

An appetizing blend of herbs complements the mild flavor of these flaky fillets from field editor Nella Parker of Hersey, Michigan. Red pepper flakes give the entree its zip.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 11

1 tablespoon dry bread crumbs
1 teaspoon dried basil
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon fennel seeds
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
2 red snapper fillets (5 ounces each), skin removed
2 teaspoons canola oil

Steps:

  • In a food processor, combine the first nine ingredients; cover and process until fennel is finely ground. Transfer to a shallow bowl; dip fillets in herb mixture, coating both sides., In a heavy skillet over medium-high heat, cook fillets in oil for 3-4 minutes on each side or until fish flakes easily with a fork.

Nutrition Facts : Calories 200 calories, Fat 7g fat (1g saturated fat), Cholesterol 50mg cholesterol, Sodium 681mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges

WHOLE RED SNAPPER BAKED IN A SALT CRUST



Whole Red Snapper Baked in a Salt Crust image

Categories     Fish     Bake     Christmas     Mother's Day     Seafood     Snapper     Winter     Healthy     Gourmet

Yield Serves 4

Number Of Ingredients 5

2 pounds coarse salt
1 cup water
a 2-pound whole red snapper, cleaned, leaving head and tail intact
1 lemon
fine-quality extra-virgin olive oil for drizzling

Steps:

  • Preheat oven to 450°F.
  • In a bowl stir together salt and water until combined well. On a large baking sheet spread half of salt mixture in a rectangle just larger than the red snapper and set fish on top. Halve lemon crosswise and cut 3 slices from 1 half, reserving remaining half. Insert slices into cavity of fish. Pat remaining salt mixture over fish to cover completely and bake in middle of oven 30 minutes.
  • Rap all around edge of salt crust with the back of a large spoon to loosen and lift top off. Squeeze juice from reserved lemon half over fish and drizzle with oil.

SALT-ROASTED RED SNAPPER



Salt-Roasted Red Snapper image

The salt in this recipe forms a hard crust as it bakes, infusing the fish with moisture and flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 7

1 two-to-three-pound whole red snapper, scaled and cleaned
3 pounds coarse salt
4 large egg whites
2 lemons, sliced into 1/4-inch-thick rounds
1/2 bunch flat-leaf parsley
1/2 bunch fresh thyme, stems removed
4 whole bay leaves

Steps:

  • Heat oven to 450 degrees. Rinse fish thoroughly inside and out until no traces of blood remain. Pat fish dry with paper towels.
  • In a large bowl, stir together salt and egg whites until thoroughly combined. Place a 1/2-inch layer of salt mixture in the bottom of a 13-by-9-by-2-inch baking pan. Place lemon rounds, parsley, thyme, and bay leaves on top of salt, arranging ingredients so they form shape of fish and reserving some of each ingredient. Fill fish cavity with reserved lemons and herbs; place the fish on top of mixture.
  • Pour the remaining salt over fish, completely covering the body; the tail can stick out of the pan. Using your fingers, pat down salt, completely sealing the fish.
  • Place pan in center of oven. Cook fish until done, allowing 15 minutes per pound. (One way chefs check for doneness is to insert a carving fork or metal skewer through the salt crust and into the fish, then place it to the chin under lower lip for 15 seconds; if the metal feels very warm, the fish is done.) Remove pan from oven; let sit 5 minutes.
  • Gently break away crust. Transfer fish to a cutting board. Using a paring knife and your fingers, peel away skin. Separate, and serve.

SALT-BAKED SNAPPER WITH ICE WINE NAGE



Salt-Baked Snapper with Ice Wine Nage image

Provided by Dana Bowen

Categories     dinner, project, sauces and gravies, main course

Time 1h

Yield 4 servings

Number Of Ingredients 17

1 lemon
1 orange
10 cups coarse sea salt or kosher salt
1/4 cup juniper berries, crushed
1 tablespoon fennel seeds
1 star anise pod, cracked
3/4 cup egg whites (from 6 large eggs)
1 4- to 4 1/2- pound whole red snapper, pink snapper or black sea bass, gutted and scaled
Olive oil, as needed
12 tablespoons (1 1/2 sticks) unsalted butter
7 to 10 cippoline onions, sliced, or 1 large Spanish onion, sliced
2 heads Belgian endive, julienned
2 carrots, peeled and sliced into thin rounds
1 1/2 cups ice wine or other sweet white dessert wine
1/4 teaspoon saffron threads
Salt and freshly ground black pepper
2 tablespoons chopped flat-leaf parsley

Steps:

  • To prepare snapper: Heat oven to 400 degrees. Finely grate zest of lemon and orange into a large bowl. Squeeze juices from lemon and orange into a separate bowl, and reserve for preparing nage. To bowl of zests, add the salt, juniper berries, fennel seed, star anise and egg whites. Mix well. Spread half the mixture flat on a baking tray. Rub snapper all over with olive oil, and place on top of salt mixture. Spread with remaining salt mixture, patting it down and leaving mixture thinner at edges than on top. (This is where crust will be cracked after baking.) Bake 30-35 minutes for medium-rare fish, 40 to 45 minutes for medium.
  • While fish bakes, prepare nage and vegetables: Melt 2 tablespoons butter in a sauté pan over medium heat. Add onions, and sauté until translucent, about 4 minutes. Add endive and carrots, and sauté for 2 minutes. Add wine, reserved lemon and orange juice and saffron. Raise heat to medium-high and boil until nage is reduced by about a third, about 5 minutes.
  • Remove nage from heat. Using a slotted spoon, transfer vegetables to a bowl, and set them aside. Return pan to low heat, and whisk in remaining 10 tablespoons butter, a tablespoon or two at a time. Season with salt and pepper to taste. Return vegetables to pan, and reheat just until warmed. Add parsley, remove from heat, and keep warm.
  • To serve, use a kitchen mallet to crack salt crust lightly around edges of fish. Remove salt crust with a knife, and transfer portions of fish fillet to each of four plates. Top with nage and vegetables, and serve immediately.

Nutrition Facts : @context http, Calories 842, UnsaturatedFat 26 grams, Carbohydrate 50 grams, Fat 55 grams, Fiber 10 grams, Protein 32 grams, SaturatedFat 25 grams, Sodium 1635 milligrams, Sugar 22 grams, TransFat 1 gram

SALT BAKED RED SNAPPER



Salt Baked Red Snapper image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 7

1 whole red snapper (2 to 3-pound), scaled and cleaned
2 lemons, thinly sliced
1/2 bunch fresh flat-leaf parsley
1/2 bunch fresh thyme
4 fresh or dried bay leaves
3 pounds coarse salt
4 large egg whites

Steps:

  • Preheat oven to 450 degrees with a rack in the center. Rinse fish thoroughly, inside and out, until no traces of blood remain. Pat fish dry with paper towels. Stuff cavity of fish with a few lemon slices, a few sprigs of parsley, a few sprigs of thyme, and a bay leaf; set aside.
  • In a large bowl, stir together salt and egg whites until thoroughly combined. Spread a 1/2-inch layer of salt, about the size of the fish, in a baking dish. Arrange the remaining lemon slices, parsley, thyme, and bay leaves over the salt; place fish on top of herbs.
  • Pour the remaining salt over fish, completely covering the body; the tail can stick over edge of pan. Using your fingers, pat down salt, completely sealing the fish.
  • Place pan in oven, and cook until fish is done, allowing 15 minutes per pound. (One way chefs check for doneness is to insert a carving fork or metal skewer through the salt crust and into the fish, then place the skewer to the chin under lower lip for 15 seconds; if the metal feels very warm the fish is done.) Remove pan from oven; let sit 5 minutes.
  • Gently break away the crust. Transfer fish to a cutting board. Using a paring knife and your fingers, peel away skin. Separate, and serve.

CAJUN-CRUSTED SNAPPER FILLETS



Cajun-Crusted Snapper Fillets image

Spicy snapper, Cajun-style.

Provided by MICHELLE0011

Categories     Seafood     Fish

Time 16m

Yield 4

Number Of Ingredients 8

1 ½ cups dry bread crumbs
1 ½ teaspoons Cajun seasoning
salt to taste
2 eggs
1 cup buttermilk
1 ½ pounds red snapper fillets, bones removed
1 cup flour
vegetable oil as needed

Steps:

  • Toss together bread crumbs, Cajun seasoning, and salt in a bowl. In a separate bowl, beat the eggs with the buttermilk. Toss the fish with the flour, shake off the excess, and dip into the egg. Shake off excess egg, and press into breadcrumb mixture. Set aside.
  • Heat about 1/8 inch of oil in a heavy bottomed skillet over medium-high heat. Cook for 3 to 5 minutes per side until the fish flakes easily and has browned nicely.

Nutrition Facts : Calories 627 calories, Carbohydrate 56.6 g, Cholesterol 157.9 mg, Fat 21.4 g, Fiber 2.8 g, Protein 48.9 g, SaturatedFat 4.3 g, Sodium 795.3 mg, Sugar 5.7 g

Tips:

  • Use fresh or frozen whole snapper for the best results. If using frozen, thaw the fish completely before cooking.
  • Make sure to use a coarse sea salt for the salt crust. Fine salt will not work as well.
  • Be generous with the salt crust. The fish should be completely covered in salt.
  • Preheat your oven to the highest temperature possible before baking the fish. This will help to create a crispy crust.
  • Bake the fish for the recommended amount of time, or until the internal temperature reaches 145 degrees Fahrenheit (63 degrees Celsius).
  • Let the fish rest for a few minutes before serving. This will help the juices to redistribute throughout the fish.
  • Serve the fish with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.

Conclusion:

Salt-crusted snapper is a delicious and impressive dish that is perfect for a special occasion. The crispy salt crust locks in the fish's natural flavors, resulting in a moist and flavorful dish. With a little planning and preparation, you can easily make this restaurant-quality dish at home.

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