Live from Amelia Island, Florida. An ancient and three-ingredient recipe for whole fish that is the most succulent way to prepare it.
6 pounds coarse kosher salt (or course sea salt)
4 - 6 jumbo egg whites
1 five-pound red snapper, gutted, with scales on or off, head and tail on
Preheat oven to 400 degrees. In a very large bowl, mix together salt and egg whites until well-blended. It should have the texture of damp snow. On a large baking pan with sides, put about a 1/2" layer of the salt mixture. Place fish on top. Then, with your hands, pack the fish in the remaining salt mixture (leave the head and tail exposed), pressing down lightly and making sure there are no gaps. Bake snapper one hour. Rap coating with a heavy object and remove the salt cast. Slice fish along top and edge to peel skin off. Remove meat with a spatula and place on serving dish. Option: Serve with a lemon sauce. Enough for 6 people.