Sea Bass Crusted With Sesame Seed Candies Recipes

Steps:

• Score the skin side of the sea bass fillet (make a few small slit marks in the skin with a sharp knife). Season the fish with salt and pepper.
• Preheat a medium saute pan over high heat and add 2 ounces of olive oil. When the oil is smoking, add the fish, skin side down. Reduce heat to medium and press fillet with a spatula to crisp the skin. When the skin is browned, flip fish. (The total cooking time for the fish should be 5 minutes). Remove from pan and keep warm.
• Add the remaining 2 ounces olive oil to the saute pan. Add the corn, onion, red pepper, and poblano pepper and saute for 1 minute. Add the crabmeat, chives, and chopped thyme, stirring to blend. Adjust seasoning to taste. Add the chicken stock and whisk in the butter to form a sauce. Reduce until sauce consistency.
• Arrange the sauteed vegetable mixture in a large serving bowl. Top with the warm bass fillet and roasted fingerling potatoes. Garnish with a sprig of thyme.

Steps:

• Combine the sesame seeds in a shallow bowl. Lightly rub the tuna in the olive oil, then sprinkle liberally with salt and pepper. Press the tuna into the sesame seeds, applying firm pressure so the seeds stick. Cover completely and chill in the refrigerator, uncovered, for 5 minutes, to allow the seeds to stick.
• For the vinaigrette: In a medium bowl, whisk together the grated ginger, ponzu, soy, vinegar, sesame oil and Fresno. Pour into a serving bowl and set aside.
• In a large nonstick pan, heat 1/2 inch canola oil to 320 degrees F.
• Add the shallots to the oil in small batches and fry until golden brown, about 2 minutes. Remove to a paper towel-lined plate and drain. Season with salt.
• Add 1/4 cup olive oil to another large, nonstick pan and turn the heat on high until hot. Add the sesame-crusted tuna and sear all over for 30 seconds on each side. Remove from the pan and slice 1/2-inch thick.
• Shingle the tuna on a platter, then sprinkle over the fried shallots and sliced scallions. Serve with the vinaigrette alongside.

Steps:

• 1. Slice the sea bass as thinly as possible with a sharp knife, discarding the skin. Lay the slices on a cold serving plate, overlapping slightly.
• 2. Sprinkle the fish with the sliced chile, lime zest, cilantro leaves, and a generous pinch each of salt and pepper. Drizzle with the oil and lime juice just before serving.

Steps:

• Heat heavy small skillet over medium heat. Add coriander; stir about 2 minutes. Transfer coriander to blender and blend until coarsely ground. Add breadcrumbs, pepitas and salt to blender; pulse until pepitas are coarsely chopped. Transfer mixture to baking sheet.
• Place flour in pie dish. Whisk eggs to blend in medium bowl. Sprinkle fish with pepper. Dip both sides of each fish fillet into flour; shake off excess. Dip fish into eggs, then into breadcrumb mixture, coating completely.
• Melt 2 tablespoons butter with 1 tablespoon oil in each of 2 heavy large skillets over medium-high heat. Add 2 fish fillets to each skillet and cook just until fish is opaque in center and coating is golden brown, about 3 minutes per side. Serve fish with lemon wedges.

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.