Sesame Crusted Fish
Any subtle flavoured fish will be perfect with the sesame seeds. Sesame seeds are one of the oldest cultivated crops, withstanding drought conditions while still maintaining a high fat content and nutty flavour.
We serve with Sautéed Bok Choy and Oyster Sauce.
Sesame Crusted Fish
The time it takes to cook the fish will depend completely on how thick it is. Our halibut was about ½ inch thick throughout most of it and took 13 minutes total.
Ingredients
- 1 lb. (454 gr) fish – halibut, sea bass, rock fish, grouper
- ½ cup (66 gr) sesame seeds
- 1 TBSP Hellman’s Real Mayonnaise
- 2 TBSP olive oil
- 2 TBSP butter
- Salt and pepper
Instructions
- Heat a cast iron fry pan on medium/high heat until very hot. Do not add oil or butter yet. You know the pan is hot enough by adding a ¼ cup of water and it will boil and evaporate quickly.
- Pat fish dry and spread the mayonnaise on both sides of the fish and lightly salt and pepper.
- Spread the sesame seeds on a flat plate and dredge the fish so that the seeds adhere to the mayonnaise.
- Brush olive oil over the entire frying pan and add the fish. Reduce heat to medium, add the butter and once melted, add the fish.
- Sauté fish for 3 minutes and carefully flip. Continue to sauté another 3 minutes and flip. Continue cooking on each side 3 minutes at a time until done. You do not want the seeds to burn.
- The fish is done when white and flakey, a thin knife meets little resistance in the thickest part of the fish.
Notes
Sake is always a good choice with Asian Cuisine.
The debate of white vs. red with fish will continue. It’s a matter of preference and sides.
Try a Chablis, Chenin Blanc or Pinot Grigio if you want a white wine.
We loved an Italian red from Montepulciano.
- Salcheto Nobile De Montepulciano 2018. This Sangiovese is full bodied and extra dry.
- “G” joy Junmai Ginjo Genshu Sake ($30.00)