Eight Spiced Crispy Skinned Snapper In A Thai Hot And

Ingredients

4 snapper fillets with the scaled skin on
1/8 cup coarse szechwan peppercorn
1/8 cup star anise
1/4 cup cinnamon
1/4 cup coarsely fennel
1/4 cup coarsely cumin
1/4 cup coarsely coriander
1/8 cup coarsely peppercorn
1/8 cup ginger
1 salt

Instructions

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.