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Ingredients
- 10 Florida Orange slices, ¼-inch thick, divided
- ½ cup Florida Orange zest
- 3 lbs. kosher salt
- 8 egg whites, whipped to soft peaks
- 1 whole red snapper (4 to 5 lbs.), descaled
- 12 fresh tarragon sprigs, divided
For Orange Thai Chile Sauce:
- 3 cups Florida Orange Juice
- ⅓ cup soy sauce
- ⅓ cup mirin
- ⅓ cup rice wine vinegar
- 4 Thai chiles, seeded and minced
- ½ cup green onions, minced
- ¼ cup fresh ginger, minced
- ¼ cup brown sugar
Instructions
- Preheat oven to 350° F.
- Combine salt, egg whites and Florida Orange zest in a large bowl and stir until completely mixed.
- Line a large roasting pan with parchment paper. Create a ¼-inch thick layer of the salt mixture that is large enough for the entire snapper to lay on. Place snapper on salt mixture. Stuff the cavity with 4 Florida Orange slices and 6 tarragon sprigs.
- Cover the snapper with the remaining salt mixture, pressing salt mixture firmly on top of fish and sealing all edges. Bake for 35 minutes.
- To prepare Orange Thai Chile Sauce, place Florida Orange Juice in a saucepan and cook over medium heat until reduced to 1 cup. Remove from heat and allow to cool. Stir in remaining ingredients and set aside.
- To serve fish, slide spatula under the parchment paper and carefully transfer the whole fish to a serving platter. Cut through the salt crust with a paring knife around the entire perimeter and remove top layer of salt crust.
- Place portions of snapper on individual serving plates and garnish with remaining Florida Orange slices and tarragon sprigs. Serve with Orange Thai Chile Sauce.
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