Serves 4
18 min
Sesame-Coated Striped Bass
Recipe GLPRd7fbbe0aa15c19
Pan-seared striped bass fillets coated with toasted sesame seeds, served with a fresh tomato garnish. This elegant yet simple preparation showcases the delicate flavor of the fish with a nutty, crispy sesame crust. A light and nutritious main course that comes together in minutes.
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Ingredients
1 large egg white
Salt and freshly ground black pepper to taste
1/4 cup plus 1/2 tablespoon sesame seeds
4 5-ounce fillets Four 5-ounce striped bass fillets with skin
2 teaspoons vegetable oil
1 large tomato, seeded and finely chopped
Hot sauce for serving (optional)
Directions
Combine the sesame seeds with a pinch of salt and pepper in a shallow dish. Lightly beat the egg white in another shallow dish until foamy.
Pat the striped bass fillets dry with paper towels. Season both sides of each fillet with salt and freshly ground black pepper.
Dip the skin side of each fillet into the beaten egg white, then press gently into the sesame seed mixture, coating the skin side evenly.
Heat the vegetable oil in a large skillet over medium-high heat until it shimmers.
Carefully place the fillets in the skillet with the sesame-coated side down. Cook for 3 to 4 minutes until the sesame crust is golden brown and fragrant.
Gently flip the fillets and cook the other side for 2 to 3 minutes until the fish is opaque throughout and flakes easily with a fork, reaching an internal temperature of 160°F.
Transfer the cooked fillets to a serving platter. Top with the chopped tomato and serve with hot sauce on the side if desired.
