4 
25-30 minutes 
Grill Salt crusted snapper is another dish that makes the average pitmaster appear to be a gourmet mad scientist. It’s a wild looking mountain of salt!
Don’t worry. You won’t be ingesting all that sodium. Most of the salt will break away and leave you with a deliciously seasoned bite.
2 (1½-2-pound) whole red snappers, scaled & gutted
4 pounds kosher salt
1½-2 cups water, as needed
1 lemon, sliced
6 cloves garlic
2 tablespoons chopped green onions
2 tablespoons chopped fresh cilantro
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Rinse the fish, and using a paring knife cut small, shallow slits about an inch across the top of each fish to score.
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Preheat the grill to medium-high heat (350°F-400°F).
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Add the salt to a large bowl, and slowly stir in the water, as needed, to make a slushy type salt mixture.
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Cover 2 perforated pizza screens with aluminum foil.
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Mound a quarter of the salt on each foil pan and spread out to the length of the fish.
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Top the mound of salt on each pan with a snapper.
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Stuff each fish cavity with half the lemon slices, half the garlic cloves, and half the chopped green onions.
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Cover the fish with the remaining salt “cement” mixture, top to bottom.
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Place the screens on the grill grate and grill for 25-30 minutes.
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Remove the fish from the heat when a digital thermometer reaches 145°F, and crack and cut away the salt crust immediately. If left on too long before the cook, or after, the fish will be too salty.
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To serve, plate the fish, sprinkle with the chopped fresh cilantro, and pull out the lemon slices from the cavity to place on top of the fish.
Did you know that Salt was one of the world’s first currencies? In fact, Roman soldiers were once paid in salt. It’s actually where the word “salary” comes from.