| 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
A Message from our Provider:
“A man who is eating or lying with his wife or preparing to go to sleep in humility, thankfulness and temperance, is, by Christian standards, in an infinitely higher state than one who is listening to Bach or reading Plato in a state of pride. #C.S. Lewis”