Sesame-Crusted Fish With Butter and Ginger Sauce
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup sesame seeds
- 4skinless fillets like black sea bass or red snapper, 6 ounces each
- Salt and freshly ground black pepper
- 3tablespoons neutral oil, like corn or canola
- 2tablespoons butter
- 1tablespoon peeled and minced fresh ginger
- 2tablespoons soy sauce
Nutritional analysis per serving (4 servings)
435 calories; 27 grams fat; 7 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 9 grams polyunsaturated fat; 11 grams carbohydrates; 5 grams dietary fiber; 1 gram sugars; 39 grams protein; 561 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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 ¼ cup water and stir to blend. Return fillets to skillet, along with accumulated juices.
- Step 4
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.
Private Notes
Comments
Outstanding recipe! Only change I made -- in response to another cook's comment about seeds not adhering to the fish -- was to dip the fillets into an egg wash before pressing the seeds onto them, and then letting the crusted (but uncooked) filets rest in the fridge for 30-45 minutes prior to cooking. Seed crust stuck to the fish perfectly.
With no binder to hold the seeds on the fish, they fell off as we tried to brown the fish in the skillet. We may as well have added the seeds to the sauce to begin with. The sauce was pretty good, but the recipe would have worked much better if the fish was only cooked on one side in the skillet and then finished in the oven so the seeds could form a crust on at least the top side.
Delicious, but easily simplified by using a small skillet for cooking the ginger in the butter, adding the soy and water and letting it sit while the fish gets browned on both sides. Then add the the ginger mixture to the fish skillet and proceed as Mark suggests. It's messy and tricky to get the browned fish on a plate and then back into the skillet later. Same results with far less clean-up to prepare the ginger-soy before and add it to the hot skillet with the fish already in place.
This is truly delicious! I didn't put enough sesame seeds to make it crunchy but the sauce was amazing. Highly recommend for an easy weeknight dinner, or any day.
This was bland and not good. Will not make again.
We loved this. We didn’t have any issue with the seeds not sticking. I did add more ginger and topped with scallions. Delicious!