SESAME DILL FISH
Crispy fillets are a snap to make. A grocery store special on fish motivated me to adapt a recipe for pork into this quick-cooking dish. -Linda Hess, Chilliwack, British Columbia
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a shallow bowl, combine the bread crumbs, sesame seeds, dill and salt. Place yogurt in another bowl. Dip fillets in yogurt; shake off excess, then dip in crumb mixture., Heat oil in a large nonstick skillet. Fry fillets over medium-high heat for 2-3 minutes on each side or until fish flakes easily with a fork. Serve with lemon if desired.
Nutrition Facts : Calories 394 calories, Fat 28g fat (5g saturated fat), Cholesterol 59mg cholesterol, Sodium 348mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 0 fiber), Protein 23g protein.
CRISPY SESAME FISH
Give white fish some oomph with this quick crispy sesame fish dish
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 30m
Number Of Ingredients 5
Steps:
- Heat oven to 220C/fan200C/gas 7. Tip crumbs into a bowl with half the sesame seeds. Brush fish fillets with yogurt and coat in the crumb mix. Lay on a baking tray and sprinkle over the remaining seeds. Drizzle with a little olive oil, then bake for 15-20 mins. Serve with oven-baked potato wedges.
Nutrition Facts : Calories 251 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 30 grams protein, Sodium 0.71 milligram of sodium
CRISPY SESAME FISH BURGER WITH LIME MAYO
Make a four star fish finger sandwich by serving crisp pieces of cod, haddock or pollock in a roll with coriander mayo and avocado
Provided by Cassie Best
Categories Lunch, Main course
Time 40m
Yield Makes 2
Number Of Ingredients 11
Steps:
- Cut the fish into 4 chunky fingers. Put the flour in a bowl with some seasoning, put the egg in another bowl, and the breadcrumbs and sesame seeds in a third. Dust the fish fingers in flour, then dip in egg and, finally, coat in breadcrumbs. Chill for 10 mins, if you have time.
- Heat a drizzle of oil in a frying pan and cook the fish fingers for 3-4 mins each side until golden and cooked through, adding a drizzle more oil if the pan looks too dry.
- Meanwhile, stone, peel and slice the avocado, squeeze over a little of the lime juice to prevent it from turning brown, then mix the remaining lime juice and coriander into the mayonnaise.
- To serve, spread a little mayo over the base of each bun, top with 2 fish fingers, a few slices of avocado and the bun lid. Serve the remaining mayo on the side.
Nutrition Facts : Calories 706 calories, Fat 34 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 3 grams sugar, Fiber 7 grams fiber, Protein 39 grams protein, Sodium 1.7 milligram of sodium
SALMON WITH SESAME AND HERBS
The easy-to-memorize marinade for this fast broiled salmon hits all the right notes: salty, sweet and sour. The fish emerges from the oven with caramelized, crisp skin, which contrasts nicely with a salad of fresh parsley or cilantro (or both), tossed with sesame oil and rice wine vinegar. Close contact with the intense heat will help crisp up the skin, while keeping the rest of the fish tender and flaky. To avoid overcooking the salmon, be sure to buy fillets that are at least 1 inch thick, and keep an eye on the fish.
Provided by Alison Roman
Categories dinner, easy, weekday, weeknight, seafood, main course
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine soy sauce, light brown sugar and 3 tablespoons rice wine vinegar in a wide, shallow bowl (or small baking dish) and season with salt and plenty of black pepper. Place salmon skin-side up in the marinade and let sit for at least 20 minutes, or up to 2 hours.
- Place a rack in the top third of the oven and heat the broiler.
- Place salmon skin-side up on a foil-lined baking sheet; discard the marinade. Transfer to oven and broil until the salmon is cooked through and the skin is bubbling and lightly crisped, 5 to 7 minutes.
- Meanwhile, toast the sesame seeds in a small skillet over medium heat, tossing frequently until seeds are golden brown and fragrant, 3 to 4 minutes.
- Toss shallot rings with remaining 1 tablespoon rice wine vinegar in a medium bowl and season with salt and pepper. Let sit for a minute or two to lightly pickle, then add the sesame seeds, herbs and sesame oil and toss to combine.
- Transfer salmon to a large serving platter and spoon the remaining marinade from the sheet pan over the fillets. Top with sesame and herb salad and serve.
Nutrition Facts : @context http, Calories 410, UnsaturatedFat 16 grams, Carbohydrate 13 grams, Fat 25 grams, Fiber 3 grams, Protein 32 grams, SaturatedFat 5 grams, Sodium 553 milligrams, Sugar 8 grams
CRISPY-SKINNED SALMON WITH WHOLE LEMON-SESAME SAUCE
Adding an entire lemon-skin, pith, and flesh-to the sauce provides brightness and texture. Any bitterness from the pith will be offset by the sesame oil and honey. That balance makes it a super versatile condiment that pairs well with grilled or roasted vegetables and is great as a topping for stews and braises come winter.
Provided by Andy Baraghani
Categories Bon Appétit Dinner Fish Seafood Salmon Lemon Sesame Basil Soy Free Wheat/Gluten-Free Peanut Free Tree Nut Free
Yield 4 servings
Number Of Ingredients 10
Steps:
- Prepare a grill for medium heat. Rub salmon with 2 Tbsp. olive oil; season both sides with kosher salt.
- Cut ends off lemon and discard. Set lemon upright on a cutting board and slice off 4 lobes, working around the core (the seeds will be left behind). Finely chop lobes (flesh, pith, and all) and transfer to a small bowl; you should have about 1/3 cup. Squeeze juice from core into bowl; discard core. Add shallot, sesame seeds, honey, sesame oil, and 1/3 cup olive oil; season with kosher salt and lots of pepper. Toss to combine.
- Clean and oil grate, then immediately place salmon on grill, skin side down. Cover and grill, without turning, until skin is lightly charred and flesh is opaque all the way through, 6-8 minutes. Transfer salmon to shallow bowls or plates; let cool slightly. Spoon sauce over salmon. Top with basil; sprinkle with sea salt.
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