Fish Sesame Crusted Recipes

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SESAME-CRUSTED FISH



Sesame-Crusted Fish image

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

16 ounces fillets white-fleshed fish (4 fillets)
1 cup sesame seeds
3 egg whites, beaten until frothy
3 tablespoons olive oil
salt
fresh coarse ground black pepper
cornmeal

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

PAN-FRIED TILAPIA WITH SESAME CRUST



Pan-Fried Tilapia with Sesame Crust image

Pan-fried sesame-crusted tilapia is an Asian-inspired dish packed with bold flavors and textures. Served with a sweet and spicy sauce and soba noodles.

Provided by Jessica Gavin

Categories     Entree

Time 30m

Number Of Ingredients 23

canola oil (or vegetable oil, as needed for frying wontons)
20 wonton wrappers
kosher salt (for seasoning)
lime zest (from 1 lime)
⅓ cup low sodium soy sauce
¼ cup honey
2 tablespoons lemon juice
1 tablespoon sriracha
1 knob ginger (peeled and grated)
1 clove garlic
12 ounces soba noodles
½ cup basil (coarsely chopped)
¼ cup grated parmesan cheese
4 tilapia fillets ((4 to 6-ounces))
black pepper (for seasoning)
¼ cup sesame seeds (mix of black and white)
3 tablespoons sesame oil
1 bunch asparagus
½ teaspoon red pepper flakes
1 avocado (sliced)
1 cucmber (sliced)
pickled ginger (as needed for serving)
½ cup baby tomaotes

Steps:

  • To make wonton crisps, fill a large skillet with about 1-inch of vegetable oil and heat over medium.
  • When it shimmers, add the wonton wrappers a handful at a time. Fry until golden, about 1 minute.
  • Remove with a slotted spoon and drain on a paper towel-lined plate. Season immediately with salt and lime zest. Repeat with remaining wrappers.
  • In a small bowl, whisk together the soy sauce, honey, lemon juice, sriracha, ginger, and garlic to make a dressing.
  • Bring a large pot of water to a boil over high heat. When the water is boiling, add the soba noodles and cook until tender according to package directions.
  • Drain and immediately rinse under cold water to stop the cooking. Put the noodles in a large bowl and toss with half the dressing, the basil, and the Parmesan to taste.
  • Season tilapia on both sides with salt and black pepper. Sprinkle one side with the sesame seeds.
  • In a large skillet, heat 2 tablespoons of sesame oil over medium-high.
  • When it shimmers, add the tilapia, sesame-side down. Cook for 1 to 2 minutes per side, or until golden and cooked through. Remove fillets from the pan.
  • In the same pan, heat the remaining sesame oil. Add the asparagus. Season with salt and black pepper.
  • Cook, stirring once or twice, until lightly charred and tender, about 5 minutes.
  • Remove the pan from the heat and season the asparagus with red pepper flakes.
  • Divide the soba noodles among four bowls and top with the tilapia. Add the asparagus, avocado, cucumber, pinkled ginger, and tomatoes.

Nutrition Facts : Calories 661 kcal, Carbohydrate 81 g, Protein 36 g, Fat 22 g, SaturatedFat 4 g, Cholesterol 45 mg, Sodium 1307 mg, Fiber 5 g, Sugar 14 g, UnsaturatedFat 12 g, ServingSize 1 serving

SESAME CRUSTED FISH WITH SOY, BUTTER AND GINGER SAUCE



Sesame Crusted Fish With Soy, Butter and Ginger Sauce image

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

1 cup sesame seeds
salt and black pepper, to taste
3 tablespoons canola oil (can use corn oil, needs to be a "neutral" oil)
24 ounces sea bass fillets (or other white fish, skinless)
2 tablespoons butter
1 tablespoon fresh ginger, peeled and minced
2 tablespoons soy sauce

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

SESAME CRUSTED FISH



Sesame Crusted Fish image

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

1 1/2 lbs white fish fillets, cut into nuggets
1 tablespoon light soy sauce
1 tablespoon sesame oil
1 cup flour, for dredging
2 egg whites, beaten
4 tablespoons white sesame seeds (not toasted... raw)
4 tablespoons black sesame seeds (not toasted... raw)
oil, for deep frying

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 BUTTER AND GINGER SAUCE



Sesame-Crusted Fish With Butter and Ginger Sauce image

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

1 cup sesame seeds
4 skinless fillets like black sea bass or red snapper, 6 ounces each
Salt and freshly ground black pepper
3 tablespoons neutral oil, like corn or canola
2 tablespoons butter
1 tablespoon peeled and minced fresh ginger
2 tablespoons soy sauce

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 TUNA



Sesame-Crusted Tuna image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 8

1/4 cup sesame seeds
1 tablespoon black sesame seeds, optional
salt and freshly ground black pepper
salt and freshly ground black pepper
2 tablespoons olive oil, plus more for brushing the fish
1 1/2 tablespoons butter
2 pounds tuna steaks, cut in 6 equal portions, approximately 1-inch thick
fleur de sel

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.

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