Sesame Crusted Fish


Take a hunk of firm-fleshed fish, such as yellowtail, tuna, salmon, or wahoo, and give it a crispy sesame crust…sounds pretty good doesn’t it? Buy your sesame seeds in the Asian or Hispanic section of the market. They’re much cheaper than in the spice section.


  • 4  6 – 8 ounce firm fish fillets, skin removed
  • 2 tablespoons sesame oil
  • 1/4 cup soy sauce
  • 2 tablespoons Dijon mustard
  • 3/4 cup sesame seeds
  • 3 tablespoons vegetable or peanut oil
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon fresh gingerroot, minced
  • 3 green onions, chopped


  1. Combine sesame oil, 1 tablespoon of the soy sauce and Dijon mustard. Rub mixture over both sides of fish fillets. Cover with sesame seeds and lightly press seeds into both sides. Heat oil in a large skillet over medium heat. Add fish and cook until sesame seeds are lightly browned on one side. Carefully flip over and cook other side for 1 minute. Add remaining soy sauce, lemon and lime juice and gingerroot to pan and cook until fish is just a tad underdone. Remove from pan and transfer to plates. Top with chopped green onions.


Recipe courtesy of the Sporting Chef, Scott Leysath. Click to order The Sporting Chef’s Better Venison Cookbook


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