Salt-Roasted Whole Red Snapper
Salt-Roasted Whole Red Snapper is a gluten free, dairy free, and primal main course. This recipe makes 4 servings with 421 calories, 85g of protein, and 5g of fat each. This recipe covers 36% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. If you have egg whites, kosher salt, lemon, and a few other ingredients on hand, you can make it. To use up the egg whites you could follow this main course with the Banana Pudding as a dessert.
Instructions
Stuff fish with sliced lemons and rosemary.
Combine kosher salt, egg whites, and 1/2 cup water in a large bowl. Line a large, rimmed baking sheet with aluminum foil or parchment paper.
Spread one-third of the salt mixture on the lined baking sheet. Top with fish; cover with remaining salt mixture.
Bake fish 40 to 50 minutes. Crack salt layer with a hammer or meat mallet, and remove. Peel back fish skin; carefully remove meat, discarding skin and bones.
Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir
Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Caposaldo Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 10 dollars per bottle.
Caposaldo Pinot Grigio
Caposaldo Pinot Grigio features a dry, crisp, vibrant texture and delicate aromas of white fruit, flowers and almonds.Pairs well with white meats, fish, seafood, pasta dishes and delicate cheeses.