Salt-Crusted Snapper

  1. Line a baking sheet with aluminum foil.
  2. Spread a layer of both salts on the aluminum foil.
  3. Place the fish on top of the salt.
  4. Cover the fish with the rest of the salt, until you have a white mound.
  5. Sprinkle water on the salt to moisten the salt; this will form a hard crust when baked.
  6. Bake in oven at 500 degrees F, for about 10 minutes per pound of fish.
  7. To serve, crack the salt dome and remove it in as large of pieces as possible.
  8. Remove the skin from the fish, and carefully remove the filets.
  9. See all recipes and cooking videos from Chef Donald Link.
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snapper, kosher salt, rock salt, water

Taken from www.delish.com/recipefinder/salt-crusted-snapper-recipe-top0911 (may not work)

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