Crisp Sesame Fish Fillets
- 4 thin fish fillets
- Salt and freshly ground black pepper
- 1 cup sesame seeds
- 1 tablespoon dark sesame oil
- 2 tablespoons vegetable oil, or more as needed
- 2 tablespoons chopped fresh mint or cilantro leaves for garnish
- 2 limes, quartered, for serving
- Heat the oven to 200 F.
- Sprinkle the fillets with salt and pepper on both sides.
- Put the sesame seeds on a plate and dredge the fillets in the sesame seeds on both sides, pressing them into the fish, then shaking off any excess.
- Put the sesame and vegetable oils in a skillet over medium-high heat.
- When they are hot, add 2 of the fillets to the skillet.
- Adjust the heat as necessary so the fish sizzles but doesn't burn and cook until the seeds on the bottom are toasted and the top begins to turn opaque, 2 or 3 minutes.
- Carefully turn the fillets to cook on the other side, another minute or two.
- Transfer the finished fillets to an ovenproof plate and put it in the oven to stay warm.
- If necessary, add more vegetable oil to maintain a thin coating in the bottom and let it heat; then cook the remaining 2 fillets the same way.
- To serve, garnish the fish with the mint and serve right away with the lime wedges.