Eight Spiced Crispy Skinned Snapper in a Thai Hot And
Yield
1 snapperPrep
10 minCook
60 minReady
70 minLow 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 |
*
|
| ⅛ | cup |
peppercorns
coarsely ground, szechuan |
*
|
| ⅛ | cup |
star anise
ground |
*
|
| ¼ | cup |
cinnamon
ground |
*
|
| ¼ | cup |
fennel bulb
coarsely ground |
*
|
| ¼ | cup |
cumin
coarsely ground |
*
|
| ¼ | cup |
coriander
coarsely ground |
*
|
| ⅛ | cup |
white peppercorns
coarsely ground |
*
|
| ⅛ | cup |
ginger
ground |
*
|
| 1 | x |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
red snapper fillets
with the scaled skin on |
*
|
| 3E+1 | ml |
peppercorns
coarsely ground, szechuan |
*
|
| 3E+1 | ml |
star anise
ground |
*
|
| 59 | ml |
cinnamon
ground |
*
|
| 59 | ml |
fennel bulb
coarsely ground |
*
|
| 59 | ml |
cumin
coarsely ground |
*
|
| 59 | ml |
coriander
coarsely ground |
*
|
| 3E+1 | ml |
white peppercorns
coarsely ground |
*
|
| 3E+1 | ml |
ginger
ground |
*
|
| 1 | 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.
