The City Magazine Since 1975

Whole Roasted Salt-Encrusted Grouper with Salsa Verde

Rate This Recipe: 

3 large sprigs rosemary
8 sprigs fresh thyme
1 orange, sliced
Freshly ground pepper, to taste
1 whole 6-lb. grouper, gutted and scaled
1 (1 lb.) box kosher salt
4 large egg whites
Salsa verde

For the salsa verde:
1 tsp. Dijon mustard
1 cup loosely packed fresh flat leaf parsley leaves
2 marinated white anchovies, or boquerones
1/2 cup extra virgin olive oil
1 garlic clove
Juice of one lemon
Salt, to taste


Preheat oven to 350°F.

Place the rosemary, thyme, orange, and pepper in the cavity of the grouper. In a bowl, combine the salt and egg whites, adding a little more of either until the mixture is the consistency of wet sand. (If still a little dry, add a touch of water.) On a baking sheet, make a half-inch-thick layer in a shape big enough to hold the fish. Place the fish on the salt mixture and then cover evenly with the remaining salt mixture. Pack it evenly around the fish until it forms a tight seal. Bake until the crust turns brown and a thin knife inserted into the center of the fish is warm to the touch, or until the fish reaches an internal temperature of 140°F when measured with an instant read thermometer, approximately 35 to 45 minutes. When the fish is done, carefully remove the salt crust in pieces, peel away the skin, and distribute the fish fillets among plates. Top with the salsa verde.

For the salsa verde: Place first five ingredients in a blender and purée until smooth. Using a microplane, grate the garlic into the mixture to taste. Stir in the lemon juice and salt to taste.