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Eight Spiced Crispy Skinned Snapper in a Thai Sauce

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Recipe

 

Yield

4 servings

Prep

20 min

Cook

1 hrs

Ready

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
4 each red snapper fillets
with the scaled skin on
* Camera
cup peppercorns
ground, szechuan
* Camera
cup star anise
ground
* Camera
¼ cup cinnamon
ground
* Camera
¼ cup fennel bulb
ground
* Camera
¼ cup cumin
ground
* Camera
¼ cup coriander
ground
* Camera
cup white peppercorns
ground
* Camera
cup ginger
ground
* Camera
1 x salt
* Camera

Ingredients

Amount Measure Ingredient Features
4 each red snapper fillets
with the scaled skin on
* Camera
3E+1 ml peppercorns
ground, szechuan
* Camera
3E+1 ml star anise
ground
* Camera
59 ml cinnamon
ground
* Camera
59 ml fennel bulb
ground
* Camera
59 ml cumin
ground
* Camera
59 ml coriander
ground
* Camera
3E+1 ml white peppercorns
ground
* Camera
3E+1 ml ginger
ground
* Camera
1 x salt
* Camera

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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