Sesame-Crusted Fish With Butter and Ginger Sauce

1. 1

   Preheat oven to 200 degrees.

2. 2

   Heat large, heavy skillet over medium heat.

3. 3

   Put seeds on plate.

4. 4

   Season fillets with salt and pepper and turn in seeds, patting to coat fillets as fully as possible with seeds.

5. 5

   Add oil to skillet and when it shimmers add fillets.

6. 6

   Brown fish on 1 side for a couple of minutes, then brown on other side for a minute or two.

7. 7

   Remove skillet from heat, transfer fish to plate (even if not done) and place plate in oven.

8. 8

   When skillet has cooled slightly, put over medium heat.

9. 9

   Add butter, and when it melts add ginger.

10. 10

    About 30 seconds later, add soy sauce and 1/4 cup water and stir to blend.

11. 11

    Return fillets to skillet, along with accumulated juices.

12. 12

    Turn heat to medium and cook fillets for a total of about 4 minutes, turning 3 or 4 times.

13. 13

    (If the pan dries out, add 2 or 3 tablespoons water.)

14. 14

    Fish should be done when a thin-bladed knife meets little resistance at fillet's thickest point.

15. 15

    Serve pan juices over fish.

* Per serving · 4 servings · Values may vary.

No additional tips available.