Sesame-Coated Striped Bass

1. 1

   In a shallow bowl, season the egg white with salt and pepper and whisk lightly.

2. 2

   Spread the sesame seeds on a large plate.

3. 3

   Season the bass fillets with salt and pepper.

4. 4

   Brush the flesh side of each fillet with the egg white and gently press into the sesame seeds.

5. 5

   Heat the oil in a large nonstick skillet.

6. 6

   Set the fillets in the skillet., seeded side down, and cook over moderate heat until the seeds are golden, 2 to 3 minutes.

7. 7

   Turn the fish and continue cooking until just opaque throughout, about 3 more minutes.

8. 8

   Top the bass with the chopped tomato and serve with hot sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.