Baked Whole Fish in Sea Salt
By Traeger Kitchen
Celebrate your fresh catch in a new way. Wood-fired and baked in a salt crust, this fish is tender and naturally delicious. A delicate seasoning of fresh herbs and citrus make this deep water swimmer a surefire winner.
Prep Time
10 Minutes
Cook Time
30 Minutes
Pellets
Mesquite
Ingredients
Number of people serving
4
Activating this element will cause content on the page to be updated.Units of measurement:
main
| 3 Pound | Whole Branzino, (1.5 each) |
| 10 Sprig | thyme sprigs |
| 1 Medium | lemon, thinly sliced |
| 5 Cup | sea salt |
| 10 Whole | egg white |
| To Taste | olive oil |
| 1 Whole | lemon juice |
Step
1
When ready to cook, set the temperature to High and preheat, lid closed, for 10 to 15 minutes.
2
Clip the fins and remove the gills from the fish. Stuff cavity with thyme and lemon slices. Whip the egg whites to soft peaks and fold in the sea salt.
3
Place directly on the grill grate and bake for 30 minutes or until a thermometer poked through the salt crust and into the flesh of the fish registers an internal temperature of 135-140 degrees F. Remove fish from the grill and let stand 10 minutes.
4
Using a wooden spoon, strike the crust to crack it open and brush remaining salt from the surface of the fish.
5
Remove the skin and drizzle fish with good olive oil and a squeeze of lemon. Enjoy!
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