Yellow Tail Snapper Baked in a Salt Crust (Tyler Florence) Recipe
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Directions:
- Preheat oven to 350 degrees F.
- Rinse the fish and pat dry; season it inside and out with salt and pepper. In a mixing bowl, combine the lemon, shallot, parsley, 2 tablespoons thyme, bay leaves, red pepper flakes, and 1/4-cup olive oil. Place the fish on an oiled baking sheet and stuff the cavity with the lemon mixture.
- In a clean mixing bowl, whip the egg whites until they form soft peaks. Fold in the salt to make a paste then fold in the remaining thyme leaves. Smear the salt paste over the entire fish and roast for 35 to 45 minutes. The egg whites will form a hard crust. Gently crack the shell with a spoon and lift off the salt crust. Serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 653.04 Kcal (2734 kJ) | ||
| Calories from fat | 174.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.4g | 30% | |
|---|---|---|---|
| Cholesterol | 167.8mg | 56% | |
| Sodium | 6713.73mg | 280% | |
| Potassium | 2202.53mg | 47% | |
| Total Carbs | 13.05g | 4% | |
| Sugars | 5.67g | 23% | |
| Dietary Fiber | 2.92g | 12% | |
| Protein | 101.04g | 202% | |
| Vitamin C | 37.7mg | 63% | |
| Iron | 1.4mg | 8% | |
| Calcium | 188.5mg | 19% | |
| Amount Per 100 g | |||
| Calories | 107.68 Kcal (451 kJ) | ||
| Calories from fat | 28.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.2g | 30% | |
|---|---|---|---|
| Cholesterol | 27.67mg | 56% | |
| Sodium | 1107.06mg | 280% | |
| Potassium | 363.19mg | 47% | |
| Total Carbs | 2.15g | 4% | |
| Sugars | 0.93g | 23% | |
| Dietary Fiber | 0.48g | 12% | |
| Protein | 16.66g | 202% | |
| Vitamin C | 6.2mg | 63% | |
| Iron | 0.2mg | 8% | |
| Calcium | 31.1mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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