Baked Red Snapper In A Salt Crust
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | Servings | ||
INGREDIENTS
| 3 | c | All-purpose flour |
| 1 | c | Cornmeal |
| 1 1/4 | c | Coarse salt |
| 1 | T | Fresh rosemary |
| 2 | Egg whites | |
| 1/2 | c | Water |
| 2 | lb | Whole red snapper, cleaned |
INSTRUCTIONS
Preheat oven to 375 degrees. In a bowl blend together the flour, cornmeal, coarse salt, and fresh rosemary. Add the egg whites and the water. Stir to combine. Add more water if necessary to form a stiff dough. On a lightly floured surface roll out the dough. Transfer it to a baking sheet. Wrap the whole red snapper completely in the dough. Press the edges of the dough to seal. Put in oven and bake for 25 minutes. Remove the crust. Fillet and serve the fish. Yield: 4 servings Recommended drink: Lacryma Christi del Vesuvio, Mastroberardino, 1994 TASTE SHOW #TS4891 Posted to MC-Recipe Digest by Leon & Miriam Posvolsky <miriamp@pobox.com> on May 17, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 1843
Calories From Fat: 69
Total Fat: 8.3g
Cholesterol: 0mg
Sodium: 141630.5mg
Potassium: 900.7mg
Carbohydrates: 380.8g
Fiber: 19.3g
Sugar: 2.3g
Protein: 55.9g