See Also: Cooking Club · Fish and Seafood · Hawaii · Main Dishes
Nut Encrusted Pan Seared Fish
From Dorothy McNett's Recipe Book at www.dorothymcnett.com.
fillets or steaks of salmon, sea bass, or other fresh fish in season
sesame oil and or olive oil, about 1 teaspoon total for 1 steak
2 tablespoons very finely ground macadamia nuts
snipped fresh cilantro, optional
slivered green onions
sea salt and pepper, pinches of each or to your taste
1/4 teaspoon fresh or dried oregano, or basil, or dill...
about 1/8 teaspoon paprika per serving
1 teaspoon capers per serving, if desired
Brush the fish with sesame and or olive oil and season with the ground nuts, cilantro, green onions, salt, pepper, and paprika. Heat a heavy bottomed pan or griddle and add just a drizzle of oil. Pan grill the fish until fish flakes easily, do not over-cook. This usually takes about 3 minutes on each side, but depends upon the thickness of the steak, of course. Do not let it cook on too high of heat, just so that is is gently sizzling. It is done when it flakes easily when you twist a fork into the flesh. Garnish with the capers, if using.
Recipe created 1997-01-27.
