Halibut Crusted with Cornmeal & Sesame

The cornmeal and sesame give a wonderful textured crust and there's a double coriander flavour with the fresh herb and crushed seeds.

prep time:	10 mins
cook time:	8 mins
total time:	18 mins
serves:	4

Ingredients

4 pieces skinless halibut fillet, each piece about 5 - 6 ounces
1/3 cup cornmeal (75 ml)
2 tablespoons white sesame seeds & 1 tablespoon black sesame seeds (45 ml)
1 tsp cracked coriander seeds (5 ml)
Coarse salt and freshly ground black pepper to taste
Small handful fresh coriander, chopped
2 tablespoons grapeseed oil 30 ml)

Directions

Preheat oven to 375 degrees F.
Add cornmeal, sesame seeds, cracked coriander to plate or shallow baking dish. Season mixture with salt and pepper to taste. Mix well.
Season the fish with salt and pepper. Dip fish into freshly copped coriander. Dredge fish generously into the cornmeal mixture, coating evenly on all sides.
Add oil to non-stick skillet or large frying pan over medium high heat. When oil is hot, pan sear fish on both sides until golden, about 1 to 2 minutes per side.
Transfer to baking sheet lined with parchment paper. Bake fish in oven until just firm to the touch and cooked through, about 7 to 9 minutes.

History

Instead of deep-frying to get a crispy coating for fish, this method is a good lean and tasty alternative.

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