Herb Salt Crusted Whole Bar Jack with Summer Vegetable Quinoa Tabbouleh
Ingredients
- 5 egg whites
- 5 cups kosher salt
- 1 cup chopped cilantro
- 2 cups chopped Italian parsley, divided
- 4–5 pound whole bar jack (amberjack), cleaned and gutted
- 10 sprigs fresh thyme
- 2 lemons, sliced, plus more for serving
- 1 lime, sliced
- 2 cups cooked quinoa
- ½ pound tri-colored carrots, sliced on byass
- 2 cups diced zucchini
- 1 pint grape tomatoes, halved
- ½–1 cup fresh lemon juice
- 1 cup extra virgin olive oil, divided
- 1 cup crumbled feta
- Fresh dill, for serving
Instructions
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