Whole Red Snapper Recipe

Fish Recipes — By gulfscapes magazine on April 23, 2008 at 9:41 am

The red snapper, Lutjanus campechanus, is a reef fish that can be found within the Gulf of Mexico. The red snapper inhabits waters from 30 to 200 ft, to 300 ft or more on occasion. They stay relatively close to the bottom, and inhabit rocky bottom, ledges, ridges, and artificial reefs, including offshore oil rigs and shipwrecks. Also called Huachinango or Pargo.

2 pounds coarse salt
1 cup water
a 2-pound whole red snapper, cleaned, leaving head and tail intact
1 lemon
fine-quality extra-virgin olive oil for drizzling

Preheat oven to 450°F.

In a bowl stir together salt and water until combined well. On a large baking sheet spread half of salt mixture in a rectangle just larger than the red snapper and set fish on top. Halve lemon crosswise and cut 3 slices from 1 half, reserving remaining half. Insert slices into cavity of fish. Pat remaining salt mixture over fish to cover completely and bake in middle of oven 30 minutes.

Rap all around edge of salt crust with the back of a large spoon to loosen and lift top off. Squeeze juice from reserved lemon half over fish and drizzle with oil.