Eight spiced crispy skinned snapper in a thai
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Snapper fillets with the | |
| Scaled skin on | ||
| ⅛ | cup | Coarse ground Szechwan |
| Peppercorn | ||
| ⅛ | cup | Ground star anise |
| ¼ | cup | Ground cinnamon |
| ¼ | cup | Coarsely ground fennel |
| ¼ | cup | Coarsely ground cumin |
| ¼ | cup | Coarsely ground coriander |
| ⅛ | cup | Coarsely ground white |
| Peppercorn | ||
| ⅛ | cup | Ground ginger |
| Salt | ||
Directions
Salt snapper and coat only meat side with spice mix. In a medium hot pan with canola oil, saute meat side first until brown then flip and roast in a 450 degree oven for 58 minutes. Be careful not to burn the skin. May have to flip over back to finish. Pull crispy skin off and slice on the bias.
Recipe By : Chef du Jour
From: Minnie@... (Louise M Mccartndate: Wed, 23 Oct 1996 14:36:15 Pst