Description
With a tender interior and a crispy, nutty crust, this sesame crusted fish is a fun and delicious way to serve seafood to your family!
Ingredients
Units
Scale
- 1/4 teaspoon salt
- 1 tablespoon all-purpose flour
- 1 1/2 tablespoon water
- 1 teaspoon white miso paste
- 2 8-ounce boneless fish fillets such as wild caught salmon, arctic char, swordfish, or cod
- 1/4 cup white sesame seeds
- 1 1/2 tablespoon olive oil or grapeseed oil
Instructions
- Make the marinating paste. Mix the salt and flour in a bowl and add the water. Add the water and miso paste and whisk until a thin smooth paste forms.
- Marinate the fish. Place the fish fillets on a plate and pat them dry on both sides using a paper towel. Coat each side with the flour mixture using a basting brush or a spoon. Put the fish in the fridge and let the fillets marinate for 15 minutes.
- Coat the fish with sesame seeds. Take the fish out of the refrigerator and sprinkle the sesame seeds on both sides of the fillets, gently pressing down so they stick well to the marinade. If the marinade has become watery, pat some if off with a paper towel before adding the sesame seeds. The key is to get the seeds to stick well to the fish so they create a solid, crispy skin when they cook.
- Cook the fish. Place a skillet over medium heat. When the skillet is hot, add the oil and swirl to coat its surface evenly. Add the fish and cook on each side for 2 to 3 minutes. Keep an eye on the sesame seeds as they can burn quickly! You can turn the heat down to low if that’s the case. Cook until the sesame seeds are golden brown.
- Serve. Serve immediately (the crust taste best right out of the skillet).
Nutrition
- Serving Size: 1 serving
- Calories: 481
- Sugar: 0g
- Sodium: 460mg
- Fat: 26.8g
- Saturated Fat: 4.1g
- Unsaturated Fat: 7.2g
- Trans Fat: 0g
- Carbohydrates: 7.9g
- Fiber: 2.4g
- Protein: 54g
- Cholesterol: 115mg
