*  Exported from  MasterCook  *
 
           EIGHT SPICED CRISPY SKINNED SNAPPER IN A THAI HOT AND
 
 Recipe By     : Chef du Jour
 Serving Size  : 0    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4                    Snapper fillets with the scaled skin on
      1/8  cup           coarse ground Szechwan peppercorn
      1/8  cup           ground star anise
      1/4  cup           ground cinnamon
      1/4  cup           coarsely ground fennel
      1/4  cup           coarsely ground cumin
      1/4  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. 
 
 
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 NOTES : SOUR BROTH

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