Instructions: 1. With tweezers, remove any small bones from snapper fillets.

2. On waxed paper, combine salt, cumin seeds, coriander seeds, fennel seeds, and crushed red pepper. Rub mixture on flesh side of fillets.

3. 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.

Notes: Serve this exotic but easy main course with Lime Couscous and Coleslaw made with Buttermilk-Chive Dressing. Work Time: 5 minutes; Total Time: 10 to 13 minutes.

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