Feeds:
Posts
Comments

Posts Tagged ‘sesame’


Fish is not off limits for a college student. In my mahi mahi, the sesame seeds add texture and a nutty flavor to the fish while enhancing the presentation. The glaze is sweet and pungent and the peas are crisp and complimenting.

  • ½ cup Soy sauce
  • ¼ cup sugar
  • honey or agave syrup
  • lime and/or orange
  • fresh garlic
  • fresh ginger
  • mahi mahi (TJs)
  • olive oil
  • salt and pepper
  • Black sesame seeds
  • White sesame seeds
  • Snap peas

1. Preheat the oven to 400°. In a saucepan over medium heat, cook the soy sauce, the sugar and a good squeeze of honey or agave. Add in the juice of a lime and/or some fresh orange juice. Don’t forget to stir!

2. Add minced garlic and plenty of grated ginger when it starts to thicken. Taste for balance. When it has thickened, cool in the fridge and it will set even more.

3. Thaw the frozen mahi mahi completely (in the fridge or in warm water) and dry thoroughly with paper towels. Coat and rub with olive oil and salt and pepper both sides.

4. Press one side of the mahi mahi on a plate, enveloped in sesame seeds until no flesh is visible. Get a nonstick pan hot, pour in olive oil and sear the seed side for about one minute, just to slightly toast the seeds.

5. Flip and allow the bottom to cook until you see a faint pinkish-hue left on the side of the fish. Pop them in the oven until the hue is gone and the side is completely white and opaque.

6. In the meantime, sauté snap peas with olive oil, minced garlic, and grated ginger. Use soy sauce for seasoning. When the peas have a bite, but no raw taste, add plenty of white sesame seeds.

Serve the fish over the snap peas with the glaze drizzled on top.

I garnished mine with petals of sliced ginger.

Read Full Post »