How To Make Whole Roasted Salt-Encrusted Grouper with Salsa Verde - Best Recipe | Charleston Magazin
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Cooking tools:
- Instant-read thermometer
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- Microplane
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- Baking sheet
- Mixing bowl
- Chef's knife
- Plate
- Measuring cup
- Measuring spoon
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Ingredients
- 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
- Water
- 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
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