Recipe - Eight Spiced Crispy Skinned Snapper In A Thai Hot And

4 Snapper fillets with the
scaled skin on
1/8 cup Coarse ground Szechwan
peppercorn
1/8 cup Ground star anise
One fourth cup Ground cinnamon
One fourth cup Coarsely ground fennel
One fourth cup Coarsely ground cumin
One fourth cup Coarsely ground coriander
1/8 cup Coarsely ground white
peppercorn
1/8 cup 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 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 MCRecipe Digest V1 #255

Date: Wed, 23 Oct 1996 14:36:15 PST

From: minnie@juno.com (Louise M McCartney)

NOTES : SOUR BROTH