EIGHT SPICED CRISPY SKINNED SNAPPER IN A THAI HOT AND
Recipe By : Chef du Jour
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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4 Snapper fillets with the scaled skin on
1/8 cup coarse ground Szechwan peppercorn
1/8 cup ground star anise
1/4 cup ground cinnamon
1/4 cup coarsely ground fennel
1/4 cup coarsely ground cumin
1/4 cup coarsely ground coriander
1/8 cup coarsely ground white peppercorn
1/8 cup ground ginger
Salt
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.
