Salt Crusted Whole Snapper with Steame..

Cooking Instructions

METHOD:

Preheat oven to 350ºF. To prepare the salt dough, combine 1 pound flour, 1 pound salt, lemon zest, and thyme. Add water and knead the dough until smooth. Let sit for 1/2 hour. Using a pasta machine, roll the dough, using size #8 or #9 until thin.

Dry the fish with paper towels, and season with salt and pepper. Wrap with the salt dough, and bake for about 35 minutes, or until cooked through.

To make the boniato, wrap each individually with plastic wrap, and microwave on high for 5 minutes.

To make the orange sauce, in a saucepot combine the orange juice, honey, and rosemary. Bring to a boil and reduce by 1/3. Remove the rosemary.

To serve, crack the salt crust at the table. Remove the skin and bones and carefully serve the fish with the boniato and top with the sauce.

Round Out the Meal:

With steamed asparagus.

Kid Friendly:

Serve the sauce on the side.