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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Oven
Cuisine: Cuban
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Baked Red Snapper In A Salt Crust

Date Added: January 04, 2014

Ingredients:

3 Cups All-Purpose Flour 3 Cups All-purpose flour plus more
1 Cup Cornmeal 1 Cup Cornmeal optional
1 1/4 Cups Coarse Salt 1 1/4 Cups Coarse salt or to taste
1 Tablespoon Fresh Rosemary 1 Tablespoon Fresh rosemary crushed -or-
2 Eggs 2 Egg whites ;
1/2 Cup Water 1/2 Cup Water
2 Pounds Red Snapper 2 Pounds Whole red snapper cleaned
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Directions:

1. Preheat oven to 375 degrees.

2. In a bowl blend together the flour, cornmeal, coarse salt, and fresh rosemary.

3. Add the egg whites and the water. Stir to combine.

4. Add more water if necessary to form a stiff dough.

5. On a lightly floured surface roll out the dough.

6. Transfer it to a baking sheet. Wrap the whole red snapper completely in the dough.

7. Press the edges of the dough to seal. Put in oven and bake for 25 minutes.

8. Remove the crust. Fillet and serve the fish.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Fish, Gluten, Corn, Iodine, Rosemary allergies.
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