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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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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.
Per serving: 1544 Calories (kcal), 164g Total Fat, (90% calories from fat); 4g Protein, 37g Carbohydrate, 0mg Cholesterol, 1944mg Sodium
Food Exchanges: 1/2 Grain(Starch), 0 Lean Meat, 1 Vegetable, 1 1/2 Fruit; 32 1/2 Fat, 0 Other Carbohydrates
Ingredients:
3 Pound(s) Red snapper
2 Sprigs rosemary
2 Sprigs lemon thyme
1 Box kosher salt
2 1/2 Cup(s) Cold water, up to 3
1 Lemon, Zest of
1 Lime, Zest of
1 Blood orange, Zest of
2 Cloves roasted garlic
1 Tomato, finely chopped
1 Teaspoon(s) Capers
10 Nicoise olives
1/4 Cup(s) Olive oil
1 Pinch(s) Cayenne pepper
1 Lemon
1 Lime
1 Blood orange
1 Tablespoon(s) Pommary mustard |
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