Eight spiced crispy skinned snapper in a thai

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Ingredients: [ul] 4 Snapper fillets with the Scaled skin on 1/8 c Coarse ground szechwan Peppercorn 1/8 c Ground star anise 1/4 c Ground cinnamon 1/4 c Coarsely ground fennel 1/4 c Coarsely ground cumin 1/4 c Coarsely ground coriander 1/8 c Coarsely ground white Peppercorn 1/8 c Ground ginger Salt[/ul]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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