Salt Crusted Fish Recipes

SALT-CRUSTED FISH

Salt-Crusted Fish image

Provided by Marc Murphy

Time 50m

Yield Yield: 6 servings

Number Of Ingredients 7

Ingredients

Three 1- to 1 1/2-pound whole branzinos, gutted and gills removed
2 lemons, cut into 8 slices each, plus lemon wedges for serving
6 sprigs fresh thyme
6 sprigs fresh rosemary
One 3-pound box kosher salt
5 large egg whites
2 tablespoons dried thyme

Steps:

Preheat the oven to 400 degrees F.
Place each branzino on a cutting board. Cut off the top and side fins using scissors. Arrange 3 even piles of the lemon slices, 2 sprigs thyme and 2 sprigs rosemary in a cast-iron skillet large enough to hold all 3 fish (or use smaller cast-iron skillets large enough to hold one fish each). Lay a fish on top of each pile in a standing position so that the open cavity is resting on the lemons, and herbs. Set aside.
Combine the salt, egg whites and dried thyme in a large bowl to form a grainy paste. Press a 1/4-inch layer of the salt mixture onto each fish until they are completely encased.
Place the skillet or skillets in the oven and roast until an instant-read thermometer registers 135 degrees F when inserted into the thickest part of the fish, about 20 minutes. Let stand 10 minutes. Use a large spoon to break open the salt mixture-you will need to apply a little force-and peel the salt layer off.
Serve the fish family-style, with lemon wedges.

SALT CRUSTED WHOLE FISH

Salt Crusted Whole Fish image

When looking for a recipe for salt crusted fish, saw this one on Guy Fieri's show and he says this process helps to cut down on the salty taste you can get from the other recipes (like the other one I have posted) What I know is that the ingredients and spices sound great so I want to save this. DH fell in love with the salt crusted fish served in Italy so I really need to get my game together on this method.

Provided by Bonnie G 2

Categories < 60 Mins

Time 35m

Yield 1 fish, 2 serving(s)

Number Of Ingredients 12

Ingredients

3 egg whites
2 cups sea salt
2 cups all-purpose flour
3 tablespoons Italian parsley, chopped and divided
1/2 cup water
1 (2 1/2 lb) fresh whole white fish, such as striped bass
2 tablespoons sun-dried tomatoes, julienned
1 tablespoon kalamata olive, chopped
2 tablespoons artichoke hearts, chopped
2 slices lemons, sliced in half, plus more for garnish
1 tablespoon garlic, minced
1/2 teaspoon cracked black pepper

Steps:

Preheat the oven to 400 degrees F.
Line a baking sheet with parchment paper, trimmed to extend 3-inches in diameter around outside of the fish.
In a medium bowl, combine the egg whites, sea salt, flour, 2 tablespoons of the parsley and 1/2 cup of water. Mix with your hands until a thick paste forms.
Fill the cavity of the fish with the sun-dried tomatoes, olives, artichoke hearts and lemon slices.
Rub the exterior of the fish with the garlic, then sprinkle with the remaining 1 tablespoon of parsley and freshly ground black pepper.
Put the fish on the parchment lined baking sheet. Mound the salt paste evenly over the entire fish.
Press the mixture firmly down to the baking sheet, being careful to seal any cracks.
Bake the fish until the crust is golden brown and very firm, about 18 to 20 minutes.
Slide the parchment and fish onto serving platter or cutting board and crack the crust with a handle of a large knife.
Slide a spoon under the top fillet, over the spine, and lift it to a serving platter.
Turn over and repeat.
Garnish with lemon slices and serve immediately.

SALT-BAKED FISH

Salt-Baked Fish image

Provided by Jonathan Reynolds

Categories dinner, main course

Time 30m

Yield 2 servings

Number Of Ingredients 7

Ingredients

3 cups fine sea salt
1/2 cup egg whites (about 3)
1 2-pound whole branzino (or black sea bass, porgy, monkfish or lobster -- any fish that has a somewhat thick skin, won't fall apart easily and isn't too oily; tuna and salmon are too oily)
2 sprigs fresh rosemary
3 to 4 sprigs parsley
1 clove garlic, peeled and mashed
2 slices lemon

Steps:

Preheat the oven to 400 degrees.
Combine the sea salt and egg whites until the mixture looks like wet sand.
Stuff the branzino with the rosemary, parsley, garlic and lemon slices, then pack the outside tightly with the salt mixture. Put the branzino on a baking sheet.
Bake until the salt turns golden brown, about 15 minutes. Place on a serving dish.
Bring the branzino to the table for a few oohs and aahs, crack open the salt with a knife handle, brush away the salt, fillet the fish and serve.

Nutrition Facts : @context http, Calories 498, UnsaturatedFat 5 grams, Carbohydrate 7 grams, Fat 10 grams, Fiber 2 grams, Protein 91 grams, SaturatedFat 2 grams, Sodium 1350 milligrams, Sugar 2 grams

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