SESAME-CRUSTED FISH WITH BUTTER AND GINGER SAUCE
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
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
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Ouli Goudiaby
[email protected]This recipe is a great way to introduce kids to fish.
Kobi Shah alom
[email protected]I'm not sure what I did wrong, but my fish didn't turn out as good as the picture.
Ahmed Ahmed
[email protected]I'm excited to try this recipe with different types of fish.
Benjami Muthini
[email protected]This dish is perfect for a special occasion or a weeknight meal.
Sefatul Islam
[email protected]I would recommend this recipe to anyone who loves fish and Asian cuisine.
Adepoju Kehinde
[email protected]Overall, I thought this recipe was just okay. The fish was a bit dry and the sauce was bland.
Sk Ruman
[email protected]I had some trouble getting the sesame crust to stick to the fish.
Mohamed Sorie
[email protected]The sauce was a bit too sweet for my taste, but the fish was cooked perfectly.
Zari Nanyonga
[email protected]This recipe is a keeper! I'll definitely be making it again.
Fouziashah Fouzia
[email protected]I'm not a big fish fan, but this recipe changed my mind! The sesame crust was so flavorful and the fish was cooked perfectly.
Qasim Sheikh
[email protected]This dish was easy to make and so delicious! I loved the combination of flavors and textures.
Nathan Gray
[email protected]I followed the recipe exactly and it turned out perfectly. The fish was crispy on the outside and moist on the inside. The sauce was delicious and really made the dish.
Michel Kiwan
[email protected]This sesame-crusted fish with butter and ginger sauce was an absolute delight! The fish was perfectly cooked, with a crispy crust and tender, flaky flesh. The sauce was rich and flavorful, with a perfect balance of sweet, savory, and tangy.