Ingredients
- 4 snapper fillets with
- 1 salt
- 32 gr cinnamon (ground)
- 24 gr coarsely cumin (ground)
- 24 gr coarsely coriander (ground)
- 24 gr coarsely fennel (ground)
- 18 gr coarse szechwan (ground)
- 18 gr coarsely (ground white)
- 14 gr star anise (ground)
- 10 gr 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. Recipe By : Chef du Jour
