Saturday, April 14, 2012

Sesame Crusted Yellowtail with Shiitake Sauce

I don't know if it has anything to do with my Asian roots, but if I had to pick my favorite source of protein, it would most likely be something from the sea.  I realize that it's not always feasible, but I try my best to buy sustainable, wild-caught fish.  I would certainly hate for some of my favorite foods to become scarce and it's already been proven that for most cases, it's a much healthier choice - especially in the case of salmon.

This recipe is just something I picked up from browsing the web and I happened to have some cuts of yellowtail on hand.  But I imagine that the recipe would work just as well for some other meaty types of fish such as salmon and tuna.  

Sesame Crusted Yellowtail with Shiitake Sauce

Serves 2

2 -4 yellowtail fish fillets
flour (for dredging)
1 tablespoon toasted sesame oil
1 tablespoon canola oil

egg wash
1 egg
1/2 cup milk
3 -4 tablespoons water 

Sesame seed flour
1/2 cup flour
2 tablespoons black sesame seeds
2 tablespoons white sesame seeds 

2 garlic cloves , chopped
2 teaspoons fresh ginger , chopped
3 -4 large shiitake mushroom caps , slices more if small
2 tablespoons white wine
1/4 cup low sodium chicken broth
1 tablespoon soy sauce
1 teaspoon honey
1 scallion , sliced
2 teaspoons unsalted butter 

1) Preheat oven to 400 degrees.
2) Combine egg wash ingredients in a shallow bowl- whisk to combine.

3) Toast sesame seeds (optional) in a frying pan over med heat until slightly brown and smelling good! Add to flour and place in a shallow bowl.

4) Dredge fish in plain flour and some salt and pepper - shake excess off.

5) Dip in egg wash.

6) Dredge in sesame flour.

7) Add oils to medium hot skillet. Add fillet and lightly brown both sides.

8) Remove to a glass baking dish. When all the fish is browned Place in 400°F oven for 10-15 minutes to finish cooking.

9) While fish is cooking in the oven, prepare sauce in the same skillet, adding more oil if needed.

10) Sauté the garlic, ginger and shiitake mushrooms.

11) Add the wine, stock, soy sauce and honey. Reduce by about 1/2, until it starts to thicken.

12) Add scallions and finish by swirling in butter off the heat.

13) Serve sauce over fillet. 


  1. Oh my Lord, that looks so good...I would order that at a restaurant in a second :)

  2. Wow, simply drolling me..
    i had sesame crusted black seabass before, i guess it's gonna be great with tuna too....

    1. thanks for your comment - you'll have to let me know if you ever try it with tuna ;)


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