Salt Crusted Red Snapper

Photo: Andie Cumber

I was inspired to try a salt crusted red snapper after last weeks blog post about the different types of salts. The salt crust has the added flavor of herbs like thyme, and rosemary along with a few bay leaves. And for an extra little somethin somethin, I threw in some minced garlic. Once water is added, this herb flavored salt takes on the consistency of wet sand.

Photo: Andie Cumber

Then the snapper is literally buried in the salt. As the snapper cooks, the salt hardens and acts like a protective vessel that locks in moisture and ensures an even cook. Admittedly, I’ve never tried this technique before. So, I’m really curious to see if the fish itself will taste too salty. Afterall, the recipe calls for three pounds of kosher salt.

Once the fish is cooked you’ll want to crack the hardened salt. I used the end of a butter knife. Next, transfer the fish to another dish and remove the skin. Given that most of the salt is absorbed into the skin you’ll want to remove and discard it because it’s way to salty to eat. However, the meat underneath is not salty at all but full of the herb flavor.

One of the reasons I chose the red snapper to conduct my experiment with the salt crust is because this fish doesn’t taste fishy. In fact, it’s mild and has a subtle nutty taste along with a firm texture.

Moreover, red snapper also has some amazing healthy benefits too!

High in potassium = increase in the bodies metabolism, decrease risk for stroke, high blood pressure, osteoporosis, and kidney stones

Rich in Omega-3 fatty acids = a decrease in your risk for heart disease and high cholesterol

Great source of calcium = Good bone health and prevent tooth cavities

Lots of Vitamin A = good eye health

Controls the production of insulin = reduction of inflammation and development of diabetes

In short, this salt crusted red snapper was easy to whip up. It’s tasty and definitely worth doing again. Now in all fairness I have to admit that I need more practice on removing the bones. But, just in case you are wondering how it should be done click here.

Lastly as a side, I paired the salt crusted red snapper with sauteed spinach with toasted pine nuts. Check out my blog post on other popular salts if you need additional ideas for flavoring your food.