SESAME CRUSTED MAHI MAHI II
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Spray a shallow baking dish with nonstick cooking spray.
- Pat mahi mahi dry with paper towels. Drizzle with sesame oil, and season with garlic pepper. Press grated ginger and toasted sesame seeds onto both sides of the fish to coat. Place fish on the prepared baking dish.
- Bake in the preheated oven until the fish flakes easily with a fork, 10 to 15 minutes.
Nutrition Facts : Calories 128.6 calories, Carbohydrate 0.9 g, Cholesterol 83 mg, Fat 3.9 g, Fiber 0.4 g, Protein 21.5 g, SaturatedFat 0.7 g, Sodium 138.7 mg
BAKED FISH WITH SESAME AND GINGER
Here's a virtuous though incredibly flavorful way to prepare any firm white-fleshed fish like cod, halibut or rock fish. Marinate the fish in a bit of fresh ginger and sesame oil then bake in the oven for about 10 minutes. Finish it off with a sprinkling of black sesame seeds, chopped scallions and a few slices of pickled ginger. Serve over a bed of steamed spinach and tender white rice.
Provided by David Tanis
Categories dinner, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Season each fillet lightly with salt and pepper. Combine ginger and sesame oil in a small bowl, then rub the mixture on the fillets, massaging with fingers to coat evenly.
- Place the fish in one layer in a baking dish, and tightly cover the dish with foil. Let the fish marinate at room temperature for 15 minutes, or refrigerate up to 3 hours and bring to room temperature before baking.
- Heat the oven to 400 degrees. Bake the fish on the top rack for 10 minutes. Remove foil and check to make sure the fish is cooked through. Return to oven for 1 or 2 more minutes, if necessary.
- Transfer the fish to plates or a serving platter. Sprinkle with sesame seeds and scallions and garnish with a few slices pickled ginger. Serve with stir-fried spinach and steamed rice, if desired.
Nutrition Facts : @context http, Calories 45, UnsaturatedFat 1 gram, Carbohydrate 1 gram, Fat 2 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 0 grams, Sodium 88 milligrams, Sugar 0 grams
SESAME-CRUSTED TUNA
Provided by Food Network
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a dry skillet on medium heat, toast the white sesame seeds until they are just beginning to turn light golden brown and fragrant. Remove from heat and spread seeds on a plate. Add the black sesame seeds to the plate if using, and stir seeds around with fingertips to combine.
- Brush the tuna pieces on all sides with olive oil. Season on all sides with salt and pepper, and dip tuna pieces in the seeds, pressing to coat on all sides. Set aside on a wax foil lined cookie sheet.
- When ready to cook, heat the 2 tablespoons olive oil on medium high in the skillet. When oil is hot, add the butter, when the butter foams, add the fish to the skillet. Let cook without moving the fish for about 1 1/2 to 2 minutes, until the sesame crust begins to crisp and brown. When the crust is golden brown, turn the fish and cook until the other side is golden brown and crisp, about another 2 minutes, adding additional butter if needed to keep the fish from sticking and speed up the browning. Once the second side is browned, turn the fish pieces on edge with tongs, to brown the remaining sides.
- Remove from heat and set aside. Fish will be medium rare at this point. If you prefer fish more well done, place the ban with the fish in a 375 degree F oven for another 3 to 5 minutes.
- To serve, slice each portion in half and place on the pasta bed with the edges overlapping. Sprinkle with finishing salt, if desired.
SESAME-CRUSTED FISH WITH BUTTER AND GINGER SAUCE
This recipe came out of a 2005 kitchen cage match between Mark Bittman and the chef Jean-Georges Vongerichten, in which Bittman, the home cook, sought to cook Chef Vongerichten's food more simply and perhaps just as deliciously. Judging by the quality of this particular dish, he succeeded.
Provided by Mark Bittman
Categories dinner, seafood, main course
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 200 degrees. Heat large, heavy skillet over medium heat. Put seeds on plate. Season fillets with salt and pepper and turn in seeds, patting to coat fillets as fully as possible with seeds. Add oil to skillet and when it shimmers add fillets.
- Brown fish on 1 side for a couple of minutes, then brown on other side for a minute or two. Remove skillet from heat, transfer fish to plate (even if not done) and place plate in oven.
- When skillet has cooled slightly, put over medium heat. Add butter, and when it melts add ginger. About 30 seconds later, add soy sauce and 1/4 cup water and stir to blend. Return fillets to skillet, along with accumulated juices.
- Turn heat to medium and cook fillets for about 1 to 3 minutes until desired doneness, turning 3 or 4 times. (If the pan dries out, add 2 or 3 tablespoons water.) Fish should be done when a thin-bladed knife meets little resistance at fillet's thickest point. Serve pan juices over fish.
Nutrition Facts : @context http, Calories 435, UnsaturatedFat 18 grams, Carbohydrate 11 grams, Fat 27 grams, Fiber 5 grams, Protein 39 grams, SaturatedFat 7 grams, Sodium 561 milligrams, Sugar 1 gram, TransFat 0 grams
SESAME-CRUSTED SALMON
Provided by Gill Paul
Categories Fish Mushroom Dinner Seafood Salmon Bell Pepper Healthy Bok Choy Soy Sauce Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added
Yield Serves 4
Number Of Ingredients 11
Steps:
- Mix the sesame seeds and red pepper flakes on a plate, then press the salmon fillets into the mixture to coat.
- Heat half the oil in a nonstick skillet over medium heat, add the salmon, and cook for 3-4 minutes on each side, until cooked through. Remove from the skillet and keep warm.
- Heat the remaining oil in the skillet over high heat, add the vegetables, and stir-fry for 3-4 minutes, until just cooked. Drizzle the soy sauce over the vegetables and serve with the salmon and basmati rice.
SESAME-CRUSTED FISH WITH SAMPHIRE & CLAMS
Salty samphire and umami-loaded miso go so well with sweet sea bream and clams in this East Asian-inspired dish
Provided by Jane Hornby
Categories Dinner, Main course
Time 20m
Number Of Ingredients 11
Steps:
- Cook the noodles following pack instructions. As soon as they are just tender, drain in a colander, rinse under the cold tap and set aside.
- Slash each piece of fish 3 times on the skin side. Season well and press the sesame seeds over the skin in an even layer.
- Heat the oven to low, ready to keep the fish warm. Put a couple of wide bowls in to warm, too. Heat 2 tsp oil in a non-stick frying pan, the sturdier the better. Add the fish, and fry for 5 mins on the crusted side until the seeds are pale golden and the flesh of the fish has changed colour almost all the way through. Turn the fish over, cook for a few secs more, then remove to a plate and transfer to the oven. Put the kettle on to boil.
- Add the remaining oil to the pan and sizzle the ginger for 30 secs. With the heat very high, tip in the clams, then the Sherry and 1 tbsp water. Put the lid on and leave to steam and sizzle until the shells are opened, about 1-2 mins. Shake the pan every 30 secs or so. Add the samphire, cover again and cook for 1 min more until bright and just tender.
- Make up the miso in a jug with 450ml boiling water. Run boiling water through the noodles to reheat, then pile into the warm bowls. Spoon over the clams (discard any that haven't opened) with the ginger, samphire and any juices, plus the spring onions, then pour over the miso and top with a piece of crisp fish, sesame-side up. Drizzle with a little sesame or chilli oil (or both), then dig in.
Nutrition Facts : Calories 601 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 3 grams sugar, Fiber 7 grams fiber, Protein 47 grams protein, Sodium 3.3 milligram of sodium
SESAME-CRUSTED FISH
A few years ago I attended a cooking class with Tony Mantuano, the owner-chef of Tuttaposto, then a very trendy restaurant in Chicago. This was one of the recipes he showed us. A fast and tasty dish.
Provided by duonyte
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 deg. F.
- Heat oil in a nonstick pan.
- Brush fillets with the egg whites and season with salt and pepper.
- Coat thickly on one side only with the sesame seeds.
- Saute in oil, seed side down, until golden brown.
- Place seed side up on a cornmeal sprinkled baking pan and bake at 400 deg. until done - this will depend on the thickness of your fillets, probably will take about 5 minutes.
- Or, you can just turn over and panfry until done.
- Note1: Chef recommended grouper or red snapper; I've made this also with tilapia.
- Note2: Baking is really handy if you are making a larger quantity - that way you can finish all the fillets at the same time.
Nutrition Facts : Calories 308.6, Fat 28.1, SaturatedFat 3.9, Sodium 45.2, Carbohydrate 8.6, Fiber 4.2, Sugar 0.3, Protein 9.1
SESAME CRUSTED FISH
This is a terrific and simple fish dish. I've made it for many years. This is best with a flaky fish such as cod or snapper but tilapia will work, too. A Jeff Smith/Frugal Gourmet recipe.
Provided by Pot Scrubber
Categories Whitefish
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Marinate fish in the soy and sesame oil for 15 minutes.
- Drain and dust the fish in flour.
- Dip into the egg and then roll in the sesame seeds.
- Deep fry the pieces in 360 degree oil for 4 or 5 minutes. No longer -- the sesame seeds scorch easily and will be bitter.
- Make a simple dipping sauce with some soy sauce diluted with about a 50/50 ratio of water and some fresh grated ginger. Delicious!
- You may need to cook this in two batches so that the temperature of the oil doesn't plummet. The oil needs to maintain a constant 360 temperature if possible.
SESAME CRUSTED FISH WITH SOY, BUTTER AND GINGER SAUCE
Mark Bittman. This dish is a breeze, largely because of the sesame seed crust, which guarantees both flavor and crunch. And the sauce takes about 3 minutes to make! Use any firm white fillets you like here, from sea bass to red snapper or grouper. I am partial to sea bass because of its buttery, rich taste...but that is a definite splurge.
Provided by Epi Curious
Categories High Protein
Time 15m
Yield 4 , 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 200 degrees F. Preheat a large, heavy skillet over medium heat while you prepare the sesame seeds. Put them on a plate and season them with salt and pepper; add the oil to the skillet. When the oil shimmers, begin to turn the fillets in the seeds, encouraging them to coat the fillets as fully as possible, and add the fillets to the skillet.
- Brown the fish on one side for a couple of minutes, then turn and brown on the other side, another minute or two. Remove the skillet from the heat and transfer the fish to a plate (don't worry if it's done); put the plate of fish in the oven to keep warm.
- When the skillet has cooled slightly, return it to the stove over medium heat. Add the butter and when it melts, add the ginger. About 30 seconds later, add the soy sauce and 1/4 cup water and stir to blend. return the fillets to the skillet, along with any of their accumulated juices.
- Turn the heat to medium and cook the fillets for a total of about 4 minutes, turning 3 or 4 times. (If at any time the pan seems to dry out entirely, add 2 or 3 tablespoons water.) At this point, the fish should be done (a thin-bladed knife inserted into its thickest point will meet little resistance.) Serve with the pan juices spooned over the fish.
Nutrition Facts : Calories 522.9, Fat 37.6, SaturatedFat 7.8, Cholesterol 85.5, Sodium 664.4, Carbohydrate 9.2, Fiber 4.3, Sugar 0.3, Protein 39
AIR-FRIED SESAME-CRUSTED COD WITH SNAP PEAS
Steps:
- Brush the air fryer basket with vegetable oil and preheat to 400 degrees F (200 degrees C).
- Thaw fish if frozen; blot dry with paper towels, and sprinkle lightly with salt and pepper.
- Stir together butter and sesame seeds in a small bowl. Set aside 2 tablespoons of the butter mixture for the fish. Toss peas and garlic with remaining butter mixture and place in the air fryer basket.
- Cook peas in the preheated air fryer in batches, if needed, until just tender, tossing once, about 10 minutes. Remove and keep warm while cooking fish.
- Brush fish with 1/2 of the remaining butter mixture. Place fillets in air fryer basket. Cook 4 minutes; turn fish. Brush with remaining butter mixture. Cook 5 to 6 minutes more or until fish begins to flake when tested with a fork. Serve with snap peas and orange wedges.
Nutrition Facts : Calories 364 calories, Carbohydrate 22.9 g, Cholesterol 74.8 mg, Fat 15.2 g, Fiber 6.2 g, Protein 31.4 g, SaturatedFat 6.4 g, Sodium 201.5 mg, Sugar 4 g
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
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- In a small bowl, combine the soy sauce, sherry, chicken broth, sugar, ginger, and garlic. In another small bowl, stir together the 2 teaspoons cornstarch and the water.
- Whisk together the egg white and the 2 tablespoons cornstarch. Brush the skinless side of the salmon with the egg-white mixture and then dip it into the sesame seeds to coat.
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