4 pounds Kosher salt
3 egg whites
1 whole snapper (4-5 pounds cleaned)
¼ cup extra-virgin olive oil
Set EGG for direct cooking at 550°F/288°C.
Mix salt and egg whites in a big bowl and mix until light and fluffy. Spread ¼ of the salt mixture on a thick pan covered with aluminum foil. Place cleaned fish onto the salt on the pan and cover with the rest of the salt mixture.
Place the dish in the Big Green Egg and cook until internal temperature reaches 130°F/55°C. When done, let rest 10 minutes. Place fish on a platter and crack the salt crust with a hammer to reveal the tender fish.
Serve with grilled lemon wedges, fennel and herb salad drizzled with olive oil.
Makes 6 to 8 servings