Active Time
N/A
Total Time
40 MIN
Yield
Serves : 4

For this recipe, be sure to use good-quality sweet and tart dried apricots, like Blenheims; they make a wonderful accent to the sesame-crusted fish. Slideshow: More Quick Fish Recipes

How to Make It

Step 1    

Spread the sesame seeds on a plate. Rub the trout fillets with 2 tablespoons of the canola oil and season with salt and pepper. Coat the flesh side of each fillet with sesame seeds, pressing gently to help them adhere.

Step 2    

Preheat the broiler. In a nonstick skillet, heat 2 tablespoons of the canola oil. Place 2 fillets skin side down in the skillet and cook over moderate heat until the skin is crisp and the fish is almost cooked through, 5 minutes. Transfer the fillets skin side down to a rack set over a baking sheet. Wipe out the skillet and cook the remaining 2 fillets in the remaining
2 tablespoons of canola oil. Broil 8 inches from the heat until the seeds are golden and the fish is cooked through,
3 minutes. Transfer to plates.

Step 3    

Melt the butter in the skillet. Add the shallots and garlic; cook over moderate heat, stirring, until the butter is golden brown, about 3 minutes. Off the heat, stir in the preserves, dried apricots, lemon juice, sesame oil and parsley. Season with salt and pepper, spoon over the fish and serve with lemon wedges.

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