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Eight Spiced Crispy Skinned Snapper In A Thai Hot And

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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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 736
Calories From Fat: 286
Total Fat: 34.4g
Cholesterol: 0mg
Sodium: 403.5mg
Potassium: 2850.8mg
Carbohydrates: 137.2g
Fiber: 83.1g
Sugar: 1.4g
Protein: 29.3g


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