Salt and Herb Crusted Red Snapper

Ingredients

• 1 whole red snapper or redfish, (about 6 1/2 pounds), cleaned and scaled
• 2 tablespoons olive oil
• 2 teaspoons Creole seasoning
• 1 (3-pound) box kosher salt
• 1/2 cup chopped fresh parsley leaves
• 1/4 cup chopped fresh tarragon leaves
• 1/2 cup chopped fresh basil leaves
• 1/4 cup chopped fresh cilantro leaves
• 1/4 cup grated lemon zest
• 2 tablespoons fresh lemon juice
• 1 tablespoon grated orange zest
• 2 oranges, juiced (about 1/2 cup)
• 1 teaspoon freshly ground black pepper
• 6 cups cooked sticky rice, warm
• Fresh Orange and Tomato Salsa, recipe follows
• 3 cups chopped vine-ripened tomatoes
• 1/2 cup small diced red onions
• 1 large fresh jalapeno, seeded and cut into small dice
• 1/2 cup loosely packed chopped fresh cilantro leaves
• 1 tablespoon chopped fresh parsley leaves
• 1/2 teaspoon chopped garlic
• 2 medium oranges, skin and pith removed and segmented
• Salt
• Freshly ground black pepper
• 4 tablespoons fresh lime juice
• 1 tablespoon extra-virgin olive oil

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