Salt And Herb Crusted Red Snapper

Recipe Ingredients

1		Red snapper or redfish - (abt 6 1/2 lbs) - cleaned, scaled
2 tablespoons	30ml	Olive oil
2 teaspoons	10ml	Creole seasoning
1		Kosher salt - (3 lbs)
1/2 cup	20g / 0.7oz	Chopped fresh parsley leaves
1/4 cup	10g / 0.4oz	Chopped fresh tarragon leaves
1/2 cup	20g / 0.7oz	Chopped fresh basil leaves
1/4 cup	4g / 0.1oz	Chopped fresh cilantro leaves
1/4 cup	59ml	Grated lemon zest
2 tablespoons	30ml	Fresh lemon juice
1 tablespoon	15ml	Grated orange zest
		Juice of 2 oranges - (abt 1/2 cup)
1 teaspoon	5ml	Freshly-ground black pepper
6 cups	960g / 33oz	Cooked sticky rice - warm
		Fresh Orange And Tomato Salsa - (see recipe)
		Chopped fresh parsley - for garnish

Recipe Instructions

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. With a sharp knife, make 5 slits, at an angle and about 1 1/2 inches apart, on each side of the fish. Rub 1 tablespoon of the olive oil over each side of the fish, then season each side with Creole seasoning. Place the fish on the prepared baking sheet.

Combine the kosher salt, herbs, lemon zest, and juice, orange zest and juice, and black pepper in a large mixing bowl. Mix well. Mound the mixture evenly on the surface of the fish, leaving the head and tail uncovered. With your fingers, firmly press the mixture into the flesh.

Bake for 1 1/2 hours. Remove from the oven and cool for 2 minutes. With the back of a heavy spoon or a mallet, lightly pound the salt crust to crack it open, beginning at the tail end. Carefully pull off the salt crust. Then, with a small spatula or wide knife, remove the flesh from the bone from the top side of the fish. Remove the back bone, then serve the flesh from the bottom sides of the fish.

Spoon the rice in the center of each serving plate. Lay the fish on top of the rice. Spoon some of the Fresh Orange And Tomato Salsa over each serving. Garnish with parsley.

This recipe yields 8 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D33) - from the TV FOOD - NETWORK

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