Sesame-Seed Fish Fillets

Name: Sesame-Seed Fish Fillets
Total time: 25 min
Yield: 4 servings
Ingredients: 4 skinless, boneless fish fillets, (weakfish, red snapper, blackfish or any other nonoily fish); 1/4 cup freshly squeezed lemon or lime juice; 2 tablespoons Worcestershire sauce; 1 egg, lightly beaten; 1 tablespoon milk; Salt to taste, if desired; Freshly ground pepper to taste; 3/4 cup sesame seeds; 3/4 cup freshly grated Parmesan cheese; 1/3 cup flour; 1/4 cup olive oil; 1 tablespoon butter; Lemon wedges for garnish

By Pierre Franey

Total Time: 25 minutes
Rating: 4(14)
Comments: Read comments

Featured in: 60-Minute Gourmet

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Ingredients

Yield:4 servings

4skinless, boneless fish fillets, (weakfish, red snapper, blackfish or any other nonoily fish)
¼cup freshly squeezed lemon or lime juice
2tablespoons Worcestershire sauce
1egg, lightly beaten
1tablespoon milk
Salt to taste, if desired
Freshly ground pepper to taste
¾cup sesame seeds
¾cup freshly grated Parmesan cheese
⅓cup flour
¼cup olive oil
1tablespoon butter
Lemon wedges for garnish

Ingredient Substitution Guide

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Preparation

Step 1
Put the fish fillets in a dish and add the lemon juice and Worcestershire sauce. Turn the fillets in the mixture and let stand until ready to cook.
Step 2
Put the beaten egg, milk, salt and pepper in a flat dish and stir to blend. Put the sesame seeds and cheese in a separate dish and blend.
Step 3
Put the flour in a third dish.
Step 4
Lift the fillets one at a time and, using the fingers, wipe off much, but not all, of the marinating liquid. Dip the fillets one at a time in flour to coat well. Dip the pieces into the egg mixture to coat on both sides. Dip in the sesame seed mixture to coat well.
Step 5
Heat the oil and butter in a skillet and add the fish fillets (it may be necessary to cook the fish in two steps if the skillet is not large enough, but the amount of oil and butter indicated should be sufficient). Cook two minutes and turn carefully with a pancake turner or spatula. Cook about two minutes on the second side.
Step 6
If all the fillets have not been cooked, add a second batch to the skillet and continue cooking in the same manner. Transfer the fillets to a warm platter. Pour the pan fat over all. Garnish with lemon wedges.