| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Thai | 1 | Servings | ||
INGREDIENTS
| 4 | Snapper fillets with the scaled skin on | |
| 1/8 | c | Coarse ground Szechwan peppercorn |
| 1/8 | c | Ground star anise |
| 1/4 | c | Ground cinnamon |
| 1/4 | c | Coarsely ground fennel |
| 1/4 | c | Coarsely ground cumin |
| 1/4 | c | Coarsely ground coriander |
| 1/8 | c | Coarsely ground white peppercorn |
| 1/8 | c | Ground ginger |
| 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. Recipe By : Chef du Jour Posted to MC-Recipe Digest V1 #255 Date: Wed, 23 Oct 1996 14:36:15 PST From: minnie@juno.com (Louise M McCartney) NOTES : SOUR BROTH
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