Snapper 1 4-5 lb. Snapper (get the freshest, nicest whole fish possible) 1 bunch dill 2 Meyer Lemon 2 Cups Sea Star™ sea salt 1 Tbsp. cornstarch 1 egg white 1 tsp. fresh juniper berries (optional) wax paper or parchment Rice 2 Cups Jasmine Rice 4 Kafir lime leaves (commonly found at Asian markets) Zest of 2 Lemons 1 Tbsp. vegetable oil Pinch of Sea Star™ sea salt 3 Cups water Vegetables 2 bunches pea shoots 2 Tbsp. Extra Virgin Olive Oil 1 Tbsp. Butter 1 Basket Yellow Cherry Tomatoes or Sweet 100's Nutmeg 8 yellow nasturtium blossoms To Prepare: Fish Wash fish well and remove scales. Pat dry. Slice lemon and place several inside the fish along with a branch of dill. Mix Sea Star™ sea salt, cornstarch, and egg white. Place wax paper (or parchment) on a sheet tray, then a layer of the salt mixture. Place the snapper on top and cover with the remaining salt mixture, patting to form the shape of the fish. Option: you can crush the juniper and mix it with the sea salt for a special floral character. Bake in 350°oven about 10 minutes then turn heat down to 300° for 30 minutes or until fish is hot in the center when pierced with a metal skewer. Rice Cut a fine julienne from the lemon rind. Gently heat oil and add rice, stir. Season with Sea Star™ sea salt, Kafir leaves, and julienned lemon rind. Pour in 3 cups water and bring to a boil. Reduce heat to simmer and cover. Cook an additional 15 minutes or until tender. Vegetables Wash pea shoots and cut in 3" batons. Clean the tomatoes and remove stems. Sauté once the rice and fish are done. Summer option: instead of sauté, try leaving vegetables fresh and toss with a champagne vinaigrette. To Finish: With a spoon and knife, cut open the salt crust on the fish. The crust should break away cleanly. Serve the fish on bed of rice, top with sautéed vegetables of pea shoots and tomatoes. Garnish with nasturtiums. Enjoy!