Check out my new cooking video! Whole thai red snapper baked in salt with pink peppercorn citrus sauce, served with sauteed kale and pine nuts. 

Ingredients:

1 whole fish

1 TBS cracked black peppercorns

1 lemon

1 fennel bulb

Handful of thyme, rosemary and oregano

2 egg whites

1/4 c water

6 cups kosher salt

Pink Peppercorn Citrus Sauce:

1 orange

1 lime 

1 grapefuit

1 lemon

2 TBS crushed pink peppercorns

1/2 cup simple syrup