Alexandra Guarnaschelli of Butter – New York, NY
Yield: 4 Servings
2 2-3-pound whole snappers, scaled and gutted
5-6 pounds sea salt
2 bunches thyme
2 limes, cut into wedges
2 Tablespoons olive oil
2 heads romaine, chopped
4 oranges, sectioned
2 lemons, zested and sectioned
Preheat oven to 500°F. Arrange half of the salt in each of 2 baking dishes large enough to hold one fish. Place the thyme and lime wedges in the cavity of each fish. Place the fish on top of the salt and cover it with the remaining salt. Take care to gently pat the salt on top so it sticks to the fish. Place in the center of the oven and bake for 30 minutes, or until an instant-read thermometer inserted into the center of the fish reads 130°F.
Heat oil in a large skillet to smoking. Add the romaine, and season with salt and pepper. Reduce heat to low, and cook until the lettuce wilts, about 1 to 2 minutes. Add the orange sections, lemon zest and lemon sections. Remove from heat.
To serve, gently remove the layer of salt covering the top of the fish and, using two spatulas or large spoons, lift the fish out from the dish and transfer it to a serving platter. Remove the skin, and season the fish with salt. Spoon the romaine and citrus mixture over the fish ( Note: the fish can also be deboned and the two filets arranged on the platter.)
Round Out the Meal:
With steamed wild rice.
Wine Pairing:
A Sauvignon Blanc.