Great healthy recipes manage to be delicious without relying on over-the-top methods or expensive ingredients. This sesame-crusted snapper is a great example: the seeded crust has both cumin and coriander to add rich flavor, and the sesame seeds add a nice crunch. Leftovers would be delicious flaked on toasted flatbread and dolloped with tzatziki (a cucumber-and-dill yogurt sauce), or even turned into a fish dip with sour cream and olive oil. If you can’t find snapper at your grocery store, halibut and bass substitute equally well.
1 cup sesame seeds
2 teaspoons ground cumin
1 teaspoon ground coriander
½ teaspoon freshly-ground black pepper
1¼ teaspoons kosher salt, divided
1 large egg, beaten
4 (6-oz.) skinless snapper, halibut, or bass fillets
3 tablespoons vegetable oil
1 (5-oz.) pkg. baby spinach (about 6 cups)
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice (from 1 lemon)
Sat fat 5.06g
How to Make It
Combine sesame seeds, cumin, coriander, pepper, and 1 teaspoon of the salt in a large, shallow dish. Place beaten egg in another shallow dish.
Pat fish fillets dry with paper towels; dredge in egg, then coat with sesame seed mixture. (Press mixture into flesh to adhere.)
Heat oil in a large nonstick skillet over medium. Add fillets to hot oil, and cook until cooked through, 4 to 6 minutes per side.
Place spinach in a large bowl; drizzle with oil and lemon juice; toss to coat. Sprinkle with remaining ¼ teaspoon salt. Serve fillets with salad.
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