Best Sesame Crusted Trout With Ginger Scallion Salad Recipes

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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 YELLOWTAIL



Sesame Crusted Yellowtail image

I found this recipe while looking for a good Yellowtail recipe for some extra fish our neighbor gave up. It was really had to find one on the traditional websites! I found this one at http://www.bigfishtackle.com/forum/Fish_and_Game_Recipes_C65/Fish_recipes_F116/Yellowtail_Recipes_P162066/ posted by TubeN2. It was so good that I wanted to post it here so that I would not loose it. This would be good with any firm mild fish.

Provided by kda949

Categories     < 30 Mins

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 19

2 -4 yellowtail fish fillets
flour (for dredging)
1 tablespoon toasted sesame oil
1 tablespoon canola oil
1 egg
1/2 cup milk
3 -4 tablespoons water
1/2 cup flour
2 tablespoons black sesame seeds
2 tablespoons white sesame seeds
2 garlic cloves, chopped
2 teaspoons fresh ginger, chopped
3 -4 large shiitake mushroom caps, slices more if small
2 tablespoons white wine
1/4 cup low sodium chicken broth
1 tablespoon soy sauce
1 teaspoon honey
1 scallion, sliced
2 teaspoons unsalted butter

Steps:

  • Preheat oven to 400 degrees.
  • Combine egg wash ingredients in a shallow bowl- whisk to combine.
  • Toast sesame seeds (optional) in a frying pan over med heat until slightly brown and smelling good! Add to flour and place in a shallow bowl.
  • Dredge fish in plain flour and shake excess off.
  • Dip in egg wash.
  • Dredge in sesame flour.
  • Add oils to medium hot skillet. Add fillet and lightly brown both sides.
  • Remove to a glass baking dish. When all the fish is browned Place in 400°F oven for 10-15 minutes to finish cooking.
  • While fish is cooking in the oven, prepare sauce in the same skillet, adding more oil if needed.
  • Sauté the garlic, ginger and shiitake mushrooms.
  • Add the wine, stock, soy sauce and honey. Reduce by about 1/2, until it starts to thicken.
  • Add scallions and finish by swirling in butter off the heat.
  • Serve sauce over fillet.

Nutrition Facts : Calories 488.6, Fat 31.7, SaturatedFat 7.5, Cholesterol 111.7, Sodium 583.7, Carbohydrate 37.1, Fiber 3.3, Sugar 3.6, Protein 13.5

RADISH & SCALLION SALAD



Radish & Scallion Salad image

A variation of this came to me by way of IVillage. This salad is good when served with cooked new potatoes, barbecue dishes, as a spread or filling in sandwiches or simply as a topping on canapé.

Provided by Elmotoo

Categories     Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 5

6 -10 radishes, small, medium
1 large bunch scallion
2 -4 tablespoons creme fraiche
3 teaspoons sugar, to taste
1 pinch salt

Steps:

  • Rinse and dry the vegetables. Slice the scallions and place in a bowl. Add some salt and all of the sugar - this salad is supposed to taste sweet - mix gently.
  • Cut the radishes in thin slices. Mix in the radish slices. Add the creme fraiche, one tablespoon at a time, until you get a mixture resembling a creamy potato salad in consistency.
  • Serve immediately, as both the sugar and salt draw out liquid from the vegetables, making the salad soggy.

Nutrition Facts : Calories 41.1, Fat 2.8, SaturatedFat 1.7, Cholesterol 10.3, Sodium 45.3, Carbohydrate 4, Fiber 0.3, Sugar 3.4, Protein 0.3

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