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Amount Measure Ingredient -- Preparation Method
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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
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 45-50 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.
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