4 Snapper fillets with the scaled skin on

1/8 cup coarse ground Szechwan peppercorn

1/8 cup ground star anise

1/4 cup ground cinnamon

1/4 cup coarsely ground fennel

1/4 cup coarsely ground cumin

1/4 cup coarsely ground coriander

1/8 cup coarsely ground white peppercorn

1/8 cup 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.