Sesame seeds, brought to American by African slaves, are known in the South as benne seeds. Marvin Woods uses them to make a crisp, nutty coating for white-fleshed bass fillets. Amazing Seafood Recipes

July 1997


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • In a shallow bowl, season the egg white with salt and pepper and whisk lightly. Spread the sesame seeds on a large plate. Season the bass fillets with salt and pepper. Brush the flesh side of each fillet with the egg white and gently press into the sesame seeds.

  • Heat the oil in a large nonstick skillet. Set the fillets in the skillet., seeded side down, and cook over moderate heat until the seeds are golden, 2 to 3 minutes. Turn the fish and continue cooking until just opaque throughout, about 3 more minutes. Top the bass with the chopped tomato and serve with hot sauce.


One Serving

Calories 235 kcal, Protein 29 gm, Carbohydrate 5 gm, Cholesterol 113 mg, Total Fat 10.8 gm, Saturated Fat 1.7 gm.

Suggested Pairing

Try a light, dry Muscadet from the Loire region of France, such as the Sauvion La Nobleraie, or a white Rioja from Spain, such as the Margués de Cáceres Blanco.