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Eight Spiced Crispy Skinned Snapper in a Thai Sauce

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Submitted by sgpela

YIELD

4 servings

PREP

20 min

COOK

1 hrs

READY

Ingredients

4 4
EACH EACH RED SNAPPER FILLETS
with the scaled skin on *
3E+1
CUP ML PEPPERCORNS
ground, szechuan *
3E+1
CUP ML STAR ANISE
ground *
¼ 59
CUP ML CINNAMON
ground *
¼ 59
CUP ML FENNEL BULB
ground *
¼ 59
CUP ML CUMIN
ground *
¼ 59
CUP ML CORIANDER
ground *
3E+1
CUP ML WHITE PEPPERCORNS
ground *
3E+1
CUP ML GINGER
ground *
1 1
X X SALT *

Directions

Salt snapper and coat only meat side with spice mix.

In a medium hot pan with canola oil, sauté 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.

* not incl. in nutrient facts Arrow up button

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