Ingredients
- 4 snapper fillets with the scaled skin on
- 1 salt
- 1/4 cup cinnamon (ground)
- 1/4 cup coarsely cumin (ground)
- 1/4 cup coarsely coriander (ground)
- 1/4 cup coarsely fennel (ground)
- 1/8 cup coarse szechwan peppercorn (ground)
- 1/8 cup coarsely peppercorn (ground white)
- 1/8 cup star anise (ground)
- 1/8 cup ginger (ground)
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.
