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.
|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|
When ready to cook, set the temperature to High and preheat, lid closed, for 10 to 15 minutes.
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 Pound Whole Branzino, (1.5 each)
10 Sprig thyme sprigs
1 Medium lemon, thinly sliced
5 Cup sea salt
10 Whole egg white
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.
Using a wooden spoon, strike the crust to crack it open and brush remaining salt from the surface of the fish.
Remove the skin and drizzle fish with good olive oil and a squeeze of lemon. Enjoy!
To Taste olive oil
1 Whole lemon juice
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