At the Cafe, we make many different nut crusts for fish. This one is not only very tasty, but it is also very pretty. The whole, black sesame seeds combined with the ground seeds make an interesting speckled coating. You can also try this with rockfish, sea bass, or amberjack.
SERVES: 4
INGREDIENTS:
GLAZE
- 1 tablespoon soy sauce
- 2 tablespoons mirin or sake
- 2 tablespoons barley malt
- 1 tablespoon ginger juice
- 1 tablespoon lemon juice
- 2 tablespoons chopped scallions
SAUTEED MAHIMAHI WITH SESAME-SCALLION CRUST
- 3/4 cup sesame seeds, white or brown
- 2 tablespoons black sesame seeds (optional, and available at Asian food markets and food co-ops)
- 2 to 3 tablespoons finely minced scallions
- 1 egg beaten with 1 tablespoon water
- 2 tablespoons vegetable oil
- 1 1/2 to 2 pounds fish fillets
INSTRUCTIONS:
GLAZE
- Combine all the glaze ingredients in a small bowl, and mix well.
SAUTEED MAHIMAHI WITH SESAME-SCALLION CRUST
- Partially grind the white or brown sesame seeds in a food processor or food grinder. Combine the ground sesame seeds with the whole black sesame seeds and the minced scallions to make the sesame meal.
- Whip the egg and water together for an egg wash.
- Dip the fillets in the egg wash, and coat with sesame meal. Saute in a skillet in 2 tablespoons hot oil until browned on both sides, and fish is done in the middle.
- Serve with the glaze spooned over the fillets.
