How To Make Snapper Baked in a Salt Crust with Charred Eggplant, Grilled Zucchini & Squash, & Pecan

Ingredients

• 1 lemon, quartered
• 1 (6 lb.) whole snapper, gutted with head on
• 12 lbs. kosher salt
• 12 egg whites
• 2 large Italian eggplants, halved lengthwise
• 1/2 Tbs. salt
• 2 tsp. black pepper
• 2 Tbs. fish sauce
• 1/2 cup water
• 1/4 cup olive oil
• 2 zucchini, quartered lengthwise
• 2 squash, quartered lengthwise
• Salt and pepper for seasoning
• 2 Tbs. olive oil (optional)
• 1 cup chopped basil, stems removed
• 2-3 garlic cloves
• 1/4 cup pecans
• 21/2 Tbs. Parmesan cheese, shredded
• 11/2 tsp. salt
• 1/2 tsp. crushed red pepper
• 11/4 tsp. lemon juice
• Pinch of lemon zest