Crisp Sesame Fish Fillets
Instructions:
Here’s an easy variation on Pan-Cooked Thin Fish Fillets
that spawns simple variations of its own. As is
often the case with thin fish fillets, you’re going to need
to cook the fish in batches since the fillets take up so
much room in the pan.
Other seafood you can use: skate (which may take a
little longer to cook).
Four 6-ounce thin fish fillets
Salt and freshly ground black pepper
1 cup sesame seeds
1 tablespoon dark sesame oil
2 tablespoons butter or peanut or neutral oil like
grapeseed or corn, plus more as needed
Chopped fresh parsley, cilantro, or mint leaves for
garnish
Lemon or lime wedges for serving
MAKES: 4 servings
TIME: 20 minutes
- Heat 4 dinner plates in a 200 F oven. Season the fillets with salt and pepper. Put the sesame seeds on a plate.
- Put a large skillet over medium-high heat for 2 or 3 minutes. Add the sesame oil and the butter. When the butter foam subsides, dredge the fillets, one by one, in the sesame seeds, pressing them gently into the fish, then shaking off any excess, and add them to the pan. Raise the heat to high and cook the fillets until golden on each side, 4 to 5 minutes total. Transfer to the warm serving plates, garnish with herbs, and serve with lemon or lime wedges.
- Crisp Sesame Fish with Soy Glaze.
- Add another tablespoon of sesame oil. When you remove the fish from the pan in Step 2, add it, along with 1/4 cup soy sauce, 1/4 cup water, and 2 tablespoons sugar. Cook, stirring and scraping up the browned bits from the pan, until the sugar dissolves, about a minute. Pour the sauce over the fish and garnish with sliced scallion and minced fresh hot chile and lime wedges if you like.
- Crisp Pistachio- or Almond-Crusted Fish.
- Substitute extra virgin olive oil for the sesame oil and use the butter instead of peanut or neutral oil. Omit the sesame seeds and grind 1 cup pistachios or almonds into a fine powder (a food processor or blender will do the trick). Proceed with the recipe, using the nuts to dredge the fish. Garnish with parsley and serve with Citrus Mayonnaise made with lemon zest (optional), along with lemon wedges.