Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4                     red-snapper fillets -- (about 6 ounces
                        each)
     1/2      teaspoon  salt
     1/4      teaspoon  cumin seeds -- crushed
     1/4      teaspoon  coriander seeds -- crushed
     1/4      teaspoon  fennel seeds -- crushed
     1/4      teaspoon  crushed red pepper
  2          teaspoons  canola oil
                        lime wedges for garnish

Preparation:

With tweezers, remove any small bones from snapper fillets. On waxed paper, combine salt, cumin seeds, coriander seeds, fennel seeds, and crushed red pepper. Rub mixture on flesh side of fillets. In nonstick 12-inch skillet over medium-high heat, heat vegetable oil. Add fillets and cook 5 to 8 minutes, turning once, until fish flakes easily when tested with a fork. Serve with lime wedges if you like.

Nutritional Information:

21 Calories (kcal); 2g Total Fat; (97% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; 267mg Sodium