Eight spiced crispy skinned snapper in a thai hot and

Yield: 1 Servings

Measure 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 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

Posted to MC-Recipe Digest V1 #255 Date: Wed, 23 Oct 1996 14:36:15 PST From: minnie@... (Louise M McCartney) NOTES : SOUR BROTH

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