Salt Crusted Fish

  One of the most wonderful meals we remember eating was a salt crusted fish in Algeciras, so I attempted it at home.  The hardest part of this meal was finding the whole fish-finally found a large selection at our local Grand Asia Market.  Now if you have never been to an Asian market, you are missing the opportunity to feel like you are in a foreign country.  Aisles of so many different types of food that I have no idea what they are or how to cook them, but I am sure in the right combination can make a great meal.

  I walked up to the fish counter and realized this was the first time ever buying a whole fish and I felt a little lost.  I tried to explain to the lady working the counter how I planned to cook the fish and got a blank look back, so I knew that picking the type of fish was up to me.  Luckily I had done some google searching and recognized some of the fish names.  So I picked out two Porgies and had them cleaned and packed.

Ingredients                                                                       

4-6 egg whites (depending on size of fish)

1 48oz box Kosher salt

1 large or 2 smaller firm fish (porgy, black sea bass, snapper)

Herbs (thyme, basil or any others you may like)

1 lemon

Olive Oil

Directions

Preheat the oven to 450 degrees.

Whisk egg whites till they form soft peaks, and fold in salt.

(1) Place herbs & two lemon slices in body cavity of fish, and set the fish aside. Spread a cup of egg-white mixture on a large oven-safe platter.

(2) Place fish on platter and spoon remaining egg-white/salt mixture over top.

(3) Place the platter in the oven, and bake for 25 to 30 minutes. Remove from oven and allow to rest for 10 minutes.

(4) Using a wooden spoon, strike crust to crack. Carefully remove pieces of salt crust from top of fish and divide meat among plates. Serve with your best extra-virgin olive oil and lemon wedges.