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

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.