Guy Harvey Magazine

SUM 2018

Guy Harvey Magazine is focused on fishing, boating, scuba diving, and marine conservation. Portfolios from the world's best fishing photographers, articles on gear, travel, tournaments, apparel, lifestyle, seafood recipes, sustainable fisheries.

Issue link: https://guyharveymag.epubxp.com/i/1005353

Contents of this Issue

Navigation

Page 74 of 83

www.GuyHarveyMagazine.com | 75 Salt Baked Red Fish Salt Bake 4 Egg whites 6 cups Kosher salt 3 t sp Whole black peppercorn 3 Rosemary sprigs, roughly chopped Zest of 2 lemons and 1 orange (reserve lemon and orange to stuff fish) Whip eggs to a hard peak. Fold in all other ingredients and set aside. Fish 1, 3-lb (approx.) freshly caught redfish—scales on (fins, gills, guts and tail removed) 1 Lemon, sliced 1 Orange, sliced 1 Sweet onion, sliced 4 Whole cloves of garlic 1 Rosemary sprig Preheat oven to 350°. Pat the fish dry and stuff the belly of the redfish with the sliced lemons, orange, onion, garlic and rosemary. Create a bed of the salt mixture on the sheet pan and lay fish on top of mixture. Finish coating the fish with salt mixture evenly from head to tail. Bake for 45 minutes. The salt will become hard and brittle. Allow to cool for 5 to 10 minutes. Crack the salt and peel the skin back. With a fork, pull the meat away from the bones and enjoy. Summery Shrimp Salad Serves 4 1.5 lbs Boiled Gulf shrimp Dressing ½ cup Greek yogurt 1 Lemon, juice and zest 1 Fresh garlic clove, minced 1 tsp Honey 2 tbsp Capers Salt, to taste Fresh ground black pepper, to taste One small pinch of paprika Combine all ingredients in a medium bowl and whisk. Gently fold in shrimp. Enjoy with your favorite crackers, over lettuce or in a griddled bun.

Articles in this issue

Links on this page

Archives of this issue

view archives of Guy Harvey Magazine - SUM 2018